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Stuffed Peppers With Pork

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Meats, Seafood		Sainsbury9	16	Servings

INGREDIENTS

4		Peppers, red yellow green
		and orange
		de-seeded and
		quartered
2		Eggs, beaten lightly
150		Sunflower or corn oil, 1/4
		pint
		Some salad leaves
500	g	Minced pork, 1lb
1	t	Finely sliced lemon grass
		basil and kaffir
		lime leaves or
		finely chopped
		thyme tarragon and
		parsley
1		Red chilli, de-seeded and
		chopped finely or
		3/4 teaspoon chilli
		powder
2	T	Finely chopped spring onions
2		Garlic cloves, chopped
		finely
1	T	Fish sauce or light soy
		sauce
1	t	Granulated sugar

INSTRUCTIONS

Blanch the peppers in boiling water for 1 minute, drain and refresh
them in cold water. Put them in a colander, and pat dry with some
kitchen paper. Keep aside.  Put all the ingrdients for the filling in a
glass bowl, mix them with  a wooden spoon (or knead them by hand until
they are all well mixed).  Fill the pepper segments with the filling,
and chill them for 30  minutes.  Just before frying them, roll them in
the beaten egg. Heat the oil,  preferably in a wok or a wide non-stick
shallow saucepan.  When the oil is hot, fry the stuffed peppers, 4
pieces at a time,  stuffed-side down, for 2 minutes. Then turn them
over and continue  frying for another 2 minutes. Turn them over once
more and fry for 1  more minute.  Take them out with a slotted spoon
and drain on a plate lined with  aborsbent kitchen paper. Serve hot or
cold on a plate lined with the  salad leaves.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 78 Calories From Fat: 17 Total Fat: 1.9g Cholesterol: 44mg Sodium: 105.7mg Potassium: 215.4mg Carbohydrates: 5.5g Fiber: 1.3g Sugar: <1g Protein: 9.2g