200g pork mince
4 peppers, halved and cores removed
1 garlic clove, crushed
2 tsp ground cumin
1 tsp paprika
50g bulghar wheat
250ml vegetable stock
Small bunch parsley, chopped
4 tbsp Greek yoghurt, to serve
Preheat the oven to 200C/gas 5. Put the peppers, cut-side down, on a roasting tray and roast in the oven for 15 minutes until cooked through.
Meanwhile put the pork in a cold frying pan and turn on the heat. Fry, breaking up any lumps, until it starts to brown. Stir in the garlic and spices for 1 minute, then add the bulghar and stock. Cover and simmer for 10 minutes until the bulghar is soft.
Heat the grill. Stir half the parsley into the bulghar, then stuff into the peppers on the baking tray. Grill until crisp, sprinkle over most of the parsley, then serve with the yogurt mixed with remaining parsley.
Source: BBC Good Food Magazine
Only quality pork cuts go into our pork mince – so the burgers or patties you make with it will be nice and meaty. It’s also delicious in many Italian...