
A hearty stew made with tomatoes and peppers. Serve with fresh seasonal vegetables.
Serves
4
Prep
20 minutes
Cook
45 minutes
Nutritional Information:
Each 568g serving contains (excludes serving suggestion)
- KCal
- 269
- Carbs
- 18.9g
- Fibre
- 8.7g
- Protein
- 28.5g
- Fat
-
6.9g
(Low)
- Saturates
-
1.7g
(Low)
- Sugars
-
15.0g
(Low)
- Salt
-
0.3g
(Low)
- Fruit/Veg Portion
- 3
Ingredients
Ingredients
- 2 tsp rapeseed oil
- 1 pork tenderloin (approx. 400g), cut into 4 pieces
- 3 red onions, chopped
- 2 red peppers, chopped
- 4 cloves garlic, crushed
- 2–3 tsp smoked paprika (dulce/sweet)
- 1 tsp dried rosemary
- 400g tin tomatoes
- 1 low-salt vegetable stock cube (in 400ml boiling water)
- 320g broccoli florets
Method
Method
Recipe tips
- You could use chicken or lamb neck fillets with this dish rather than pork. This dish also works well served with beans, chickpeas or lentils.