Pork, lime and mint stuffed peppers

Time to cook:
20 minutes

A low fat content recipe


  • 2 Lean pork loin steaks, cut into small cubes
  • 100g (4oz) Cracked wheat
  • 1 Lime, juice and rind
  • 1 Red pepper, de-seeded and finely chopped
  • 1 Red pepper (halved and grilled)
  • 2x15mlsp (2tbsp) Fresh mint, chopped
  • Small handful sprouted seeds eg raddish, alfa - optional
  • 2x15mlsp (2tbsp) Natural low fat yogurt
  • 15mlsp (1tbsp) Fresh mint, chopped
  • 1 Lime, juice and rind
  • 5mlsp (1tsp) Mint jelly


Dry fry the pork cubes in a non-stick pan for 1-2 minutes until starting to brown. Add the bulgar wheat, 600ml (1pt) boiling water, lime juice and rind.

Bring to the boil and simmer for 10-15 minutes until the cracked wheat is tender.

Remove from the heat and add the red pepper, mint, sunflower and pumpkin seeds. Toss together and serve the Tabbouleh in two halves of a grilled red pepper. Top with sprouted seeds - if you wish. Drizzle with yogurt mixed with mint, lime and mint jelly.


Nutritional information

Per Portion: (521g)
Energy 2680kJ / 638 cal
Fat 15g (of which saturates 5g)
Carbohydrate 57g (of which sugars 14g)
Salt 0.5g
Protein 73g

Applicable type(s) of red meat:
Applicable cut(s) of meat:
Applicable life stage(s):
Applicable meal occasion(s):
Attached PDF: