Meat mains
Pork and herb stuffed peppers
A bastion of 1970s dinner parties, the stuffed pepper shouldn't be discarded. Making the most of a little minced pork, and delicately seasoned with mace and garlic, this is 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. If you don't have any pork mince, squeeze out the insides of some Italian-style sausages instead. The breadcrumb meat ratio might seem a bit stingy, but it makes the filling lighter and less solid.
Ingredients
- 4 red peppers, halved with stalk, seed and pith removed
- 175g breadcrumbs
- 200ml milk
- 400g pork mince or sausage meat
- 2 garlic cloves, crushed
- 1 tbsp white wine vinegar
- 2 tbsp fresh parsley, chopped
- ¼ tsp mace
- 1 tbsp Parmesan, grated
- a little olive oil
Method
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Step 1
Preheat oven to 200°C/Gas 6, oil a baking tray and roast the peppers, cut side up, for 10 minutes then allow to cool.
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Step 2
Mix 150g of the breadcrumbs with the milk, squeeze out the surplus liquid, then add the mince, garlic, vinegar, parsley and mace.
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Step 3
Stuff the peppers. Mix the remaining breadcrumbs with the Parmesan and sprinkle over the top.
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Step 4
Brush with olive oil and cook for another 20 minutes.
