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Pork & Cranberry Stuffed Peppers

Irena Macri
  • 60 minutes
  • Serves 3 to 4

INGREDIENTS

500 g

Pork

5

Bell peppers, small to medium

1

Brown onion

1

Carrot, medium

3 tbsp

Cranberries, dried

2

Garlic cloves

1

Lemon, Zest of

1

Parsley

1

Egg

2 tbsp

Balsamic vinegar

1 tbsp

Worcestershire sauce

1/2 tsp

Black pepper, ground

1

Generous pinch Nutmeg

2 pinches

Sea salt

1 1/2 tsp

Sea salt

2 1/2 tbsp

Sunflower seeds

1

Sunflower seeds

1 tsp

Butter

1 tsp

Coconut oil or ghee

1 tbsp

Olive oil or melted ghee, virgin