Meat mains
Peppers stuffed with pork and rosemary
Making the most of a little minced pork, and delicately seasoned with rosemary and garlic, this makes a good light dinner or packed lunch. Use Ramiro peppers (the long, tapering kind) if you can – they're a little more flavourful than bell peppers.
Ingredients
- 1 red pepper
- slug olive oil
- ½ a small onion, chopped
- sprig rosemary, leaves finely chopped
- 1 garlic clove, finely chopped
- 1 tomato, chopped (use tinned if you don't have any)
- 70-80g pork mince
- about 10g breadcrumbs
- 1 tsp Parmesan, grated
- salt and pepper
Method
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Step 1
Preheat oven to 200°C. Cut the pepper in half lengthways and remove the stalks and ribs, drizzle with oil, and place on a baking tray and bake for about 15 minutes.
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Step 2
Heat a little oil in a pan and sweat the onion for a few mins (do not allow to colour) then add the rosemary and garlic.
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Step 3
Cook for 3-4 minutes, stirring, then add the tomato. Cook for another 5 minutes, then season well and add the pork and breadcrumbs.
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Step 4
Take the peppers out of the oven and carefully divide the filling between the two halves.
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Step 5
Sprinkle some grated Parmesan over the top, and drizzle over a little more olive oil, then bake for a further 30 minutes.
