Recipe: Yummy Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF

Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF. They're great in sauces, pasta, salads, on sandwiches, in dips and honestly in just about anything. We made a Stuffed Chicken Breast with a Roasted Red Pepper Coulis. The chicken had roasted peppers in it along with the sauce of course. […] Hummus: In a food processor, combine the peppers, tahini, lemon juice, cumin, salt, cayenne pepper if using, beans and garlic.

Serve with sliced cucumber, sliced bell peppers, carrots, tomatoes or celery. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. You can cook Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF

1. You need 2 tbsp of olive oil.
2. It's 1 of red onion, sliced.
3. It's 1 tbsp of sweet smoked paprika.
4. You need 1/2 tsp of ground cumin.
5. It's 1 clove of garlic, finely chopped.
6. You need 700 grams of diced pork.
7. You need 400 grams of can of chopped tomatoes.
8. It's 200 ml of chicken stock.
9. Prepare 300 grams of roasted sweet bell peppers, sliced (I used canned but it's the equivalent of 6 red bell peppers)*.
10. Prepare of salt and pepper.
11. It's 2 tbsp of freshly chopped parsley.
12. Prepare of sour cream, see link below for my free-from recipes.

Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. I have quite a few vegetable recipes on this blog. I often skip the starch at dinner and just serve two vegetable sides, so I'm always on the lookout for tasty recipes to vary the veggie rotation. Cut the peppers into halves, removing the stem, membrane, and seeds.

Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF instructions

1. Heat the oil in a frying pan over a medium heat and fry off the onion until tender, around 5 minutes.
2. Add the chopped garlic, paprika and cumin and fry for a further 1 minute.
3. Add in the cubed pork and brown off, then drain off the fat.
4. Add the can of tomatoes and the chicken stock, let simmer for 15 minutes.
5. Add the peppers to heat through for 5 minutes, then season with salt & pepper as required.
6. Stir through the parsley before serving, adding a dollop of sour cream if desired.
7. Serve with noodles, mashed potatoes or just with some crusty bread.
8. See this link for directions on how to roast the red peppers yourself if you can't find the pre-roasted canned convenience ones https://cookpad.com/us/recipes/358944-vickys-red-pepper-and-chilli-chutney-gluten-dairy-egg-soy-nut-free.

Lay them cut-sides down on a parchment-lined baking sheet. Place the roasted peppers in a mixing bowl. Note: To roast your own peppers, hold them over the flame of a gas grill or place halves (skin-side-up) under the broiler until the skin is charred and blackened. Sometimes I do the same thing for jarred peppers that I do with canned chipotles: purée the whole thing right in the jar with a hand-blender for a versatile paste that's ready for pasta sauce, dips, or salad dressings. Once puréed, spicy, salted peppers take well to fat scoops of tahini thinned out with lemon juice for a spicy, nutty, and fruity dressing I love on bitter greens.