Ginger Pork Stuffed Pepper with Garlic Cabbage

Ginger Pork Stuffed Pepper with garlic Kale

Ginger Pork Stuffed Pepper with Garlic Cabbage

I love plates of food that are vibrant in colour and freshness, and taste. And this one ticks all those boxes for me. It is the last of the dishes that made up the Meze and another that I plan to re-visit often. If you eat bacon, some crispy lardons in the garlic cabbage would add the bit of crunch which is the only thing I think it lacks.

Ginger pork stuffed peppers


  • 200g minced pork
  • 3 red pepper, cut in half and deseeded. Leave the stalks on
  • 3 tbs olive oil
  • 2 white Onions, chopped
  • 4 Spring onion, finely chopped
  • 1 Leek, finely chopped
  • 2 tbs garlic, chopped
  • 1.5 inch piece Ginger. minced
  • 100g Tomatoes
  • 0.5 tbs tomato puree (100% tomato)
  • 1 Green bell pepper, finely sliced
  • 1 tbs Smoked paprika
  • salt, to taste
  • 500mls stock
  • Freshly ground black pepper
  • 1 Savoy cabbage


  1. In a pan, heat a tablespoon of oil and saute the onions, and leek, green pepper with a sprinkle of salt over a medium flame until caramelised
  2. Meanwhile, brown the pork mince in a heavy bottomed pot
  3. Add the sauteed onions, pepper and leek, a tablespoon of garlic, the ginger, tomatoes, puree and seasoning and mix well over a medium heat
  4. Cook for 2-3 minutes, stirring to ensure it doesn’t stick to the pan
  5. Pour over the stock, bring to the boil, and then cover simmer for 1 hour until the meat is tender and the stock has reduced to a thick sauce

For the roasted Peppers:

  1. Preheat oven to 150C
  2. Place the peppers on a foil covered baking sheet, cut side up, spray with cooking oil and sprinkle with a little salt
  3. Cook for 30 minutes until starting to brown

For the cabbage:

  1. Rinse the cabbage, remove and de-stem as many leaves as you want to cook
  2. Chop the cabbage leaves into shreds and steam for 5 minutes
  3. Meanwhile, heat 1 tablespoon of oil and fry the rest of the chopped garlic (ensure it does not burn)
  4. Add the cabbage to the pan and toss through the garlic

For the garnish:

  1. Over a high heat, stirfry the spring onions in a little oil

Serve the roasted peppers hot, filled with the ginger pork and garnished with sauteed spring onions, with the garlic cabbage on the side


One comment on “Ginger Pork Stuffed Pepper with Garlic Cabbage

  1. Pingback: Carob and Orange frozen puddings | Tolu's Kitchen

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