Page title and description

Meat mains
Peppers stuffed with pork and rosemary
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
Prep time:
10 min
PT10M
Cooking time:
45 min
PT45M
-
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.