Pic of Peppers stuffed with pork and rosemary

Peppers stuffed with pork and rosemary

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Meat mains

Peppers stuffed with pork and rosemary

Main Serves 1 55 min
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.


  • 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


Prep time: 10 min
Cooking time: 45 min
  • 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.
  • 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.
  • 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.
  • Step 4

    Take the peppers out of the oven and carefully divide the filling between the two halves.
  • Step 5

    Sprinkle some grated Parmesan over the top, and drizzle over a little more olive oil, then bake for a further 30 minutes.

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