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Stuffed Bell Pepper with Pork and Buckwheat in Tomato Paprika Sauce

This baked dish pairs bell pepper, large with ground pork, buckwheat groats, dry and tomato paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

47 g Protein
60 g Carbohydrates
24 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 152g bell pepper, large 47 kcal
  • 135g ground pork 327 kcal
  • 38g buckwheat groats, dry 135 kcal
  • 59g onion, finely chopped 24 kcal
  • 5g garlic, minced 7 kcal
  • 4g rapeseed oil 35 kcal
  • 169g crushed tomatoes 54 kcal
  • 13g tomato paste 11 kcal
  • 2g sweet paprika 6 kcal
  • 1g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. buckwheat groats
    Cook the buckwheat in lightly salted water until tender, 12-15 minutes; drain well.
  2. bell pepper
    Cut the top off the bell pepper and remove seeds. Finely chop the removed pepper flesh (if any) for the filling.
  3. oniongarlicrapeseed oil
    Heat 5 g oil in a skillet over medium heat. Cook the onion until translucent, 4-5 minutes. Add garlic for 30 seconds.
  4. ground porkbuckwheat groatssweet paprikasalt
    Add ground pork, paprika, salt, and pepper; cook until browned and no longer pink, breaking it up, 5-6 minutes. Stir in cooked buckwheat.
  5. ground porkbuckwheat groatscrushed tomatoestomato paste
    In a small baking dish, mix crushed tomatoes with tomato paste and 60 ml water. Nestle the pepper upright, stuff with the pork-buckwheat mixture, and spoon some sauce over the top.
  6. Cover with foil and bake at 200 C for 25 minutes. Uncover and bake 10 minutes more. Serve with the remaining sauce.

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