Egg recipes
20 minutes
Korean-style keema
Peppers stuffed with Italian-style pork mince
4
Easy
25 minutes
30 minutesIngredients
- 500 g Woolworths pork mince
- 2 T olive oil, plus extra for drizzling
- 100 g black olives
- 3 T capers
- 2 cloves garlic, chopped
- 10 g Italian parsley
- 100 g cherry tomatoes
- sea salt and freshly ground black pepper, to taste
- 4 small peppers, halved and seeded
- 100 g feta, crumbled
- basil pesto, for serving
Method
Preheat the oven to 180°C. Brown the pork mince in the olive oil. Remove from the heat and fold in the olives, capers, garlic, parsley, cherry tomatoes and seasoning.
Stuff the mince into the halved peppers, top with feta and place on a baking tray.
Drizzle with olive oil and bake for 20–25 minutes, or until tender but still firm. Turn on the grill for last 3 minutes of cooking.
Serve hot with a dollop of basil pesto.