BBQ Pork and Pepper Stew
with chipotle sauce and cheese
This stew is simple to prepare yet features layers of complimentary flavour profiles that come together to take your tastebuds on a journey. This is a substantial dish with bell pepper and pork mince at its heart that is both filling and flavourful.
Tags:
Quick
•Spicy
Allergens:
Milk
•Soya
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
1 unit(s)
Bell Pepper
250 grams
Pork Mince
2 sachet(s)
Central American Style Spice Mix
2 unit(s)
Garlic
50 grams
Grated Cheese
(Contains Milk)
1 pack(s)
Passata
1 sachet(s)
Chicken Stock
2 sachet(s)
BBQ Sauce
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
1 unit(s)
Scallion
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Energy (kJ)3146 kJ
Energy (kcal)752 kcal
Fat26.1 g
of which saturates11.6 g
Carbohydrate86.8 g
of which sugars19.6 g
Dietary Fiber2.2 g
Protein38.8 g
Cholesterol0 mg
Salt3.64 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pot with Lid
Instructions
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Halve the pepper and discard the core and seeds. Chop into 1cm chunks.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the pork mince, Central American spice mix and pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince.
- Peel and grate the garlic (or use a garlic press).
- Trim and thinly slice the scallion.
3
- Add the garlic to the mince and cook until fragrant, 1 min more.
- Stir through the passata, stock powder, ½ tsp sugar and 100ml water (double both for 4p).
- Simmer until slightly thickened, 4-6 mins. Remove from the heat. Stir through the BBQ sauce and chipotle paste.
- Add a splash of water to loosen the sauce if required.
- Stir through a knob of butter. Season to taste with salt and pepper.
4
- When everything's ready, fluff up the rice with a fork and share between serving bowls.
- Top with the spicy pork stew.
- Scatter over the cheese and sliced scallion to finish.
