georgian

Kupati Style Spiced Pork and Rice Stuffed Peppers

This baked dish pairs bell pepper with ground pork, cooked white rice and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

51 g Carbohydrates

29 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

191g bell pepper 59 kcal
125g ground pork (85% lean) 303 kcal
103g cooked white rice 134 kcal
44g onion 18 kcal
6g garlic 9 kcal
15g tomato paste 12 kcal
11g sunflower oil 97 kcal
7g white wine vinegar 6 kcal
1.1 tsp (2g) ground coriander 6 kcal
0.74 tsp (1g) sweet paprika 3 kcal
0.18 tsp (0g) black pepper 1 kcal
44g water 0 kcal

Cooking instructions

sunflower oil
Preheat the oven to 400 F. Lightly oil a small baking dish.
bell pepper
Cut off the tops of the bell peppers and remove seeds. Set peppers upright in the dish.
oniongarlicsunflower oil
Heat 1 tsp of the oil in a skillet over medium heat. Cook the onion until soft, 4 to 5 minutes. Add garlic and cook 30 seconds.
ground pork (85% lean)tomato pasteground coriandersweet paprikablack pepper
Add ground pork, paprika, ground coriander, and black pepper. Cook, breaking it up, until no longer pink, 4 to 6 minutes. Stir in tomato paste.
cooked white ricewhite wine vinegar
Stir in cooked rice and vinegar. Taste and salt lightly if needed.
sunflower oilwater
Stuff the peppers tightly. Drizzle the remaining 2 tsp oil over the peppers, add the water to the baking dish, and cover loosely with foil.
Bake 25 minutes covered, then uncover and bake 10 to 15 minutes more until peppers are tender and the filling is lightly browned. Rest 5 minutes before serving.