hungarian

Oven Baked Stuffed Bell Pepper with Pork and Millet

This baked dish pairs bell pepper with ground pork, millet and tomato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

45 g Protein

48 g Carbohydrates

29 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

183g bell pepper (large) 57 kcal
141g ground pork 341 kcal
37g millet (dry) 137 kcal
117g tomato, diced 21 kcal
5g garlic, minced 7 kcal
1.66 tsp (8g) olive oil 71 kcal
1.66 tsp (3g) sweet paprika 9 kcal
133g water 0 kcal
0.42 tsp (1g) salt 0 kcal
0.21 tsp (0g) black pepper 1 kcal

Cooking instructions

Heat oven to 375 F (190 C). Cut the top off the pepper and remove seeds.
millet (dry)watersalt
Cook millet in water with a pinch of salt until tender and the water is absorbed, about 12-15 minutes; cool slightly.
ground porkmillet (dry)tomatogarlicsweet paprikasaltblack pepper
In a bowl, mix cooked millet, ground pork, diced tomato, minced garlic, sweet paprika, salt, and black pepper.
olive oilwater
Stuff the pepper firmly with the mixture and place in a small baking dish. Drizzle with olive oil and add a splash of water to the dish.
Bake 35-40 minutes until the pepper is tender and the filling reaches 160 F (71 C). Rest 5 minutes before eating.