Pic of Pork and herb stuffed peppers

Pork and herb stuffed peppers

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Meat mains

Pork and herb stuffed peppers

Main Serves 4 40 min
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.


  • 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


Prep time: 10 min
Cooking time: 30 min
  • 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.
  • Step 2

    Mix 150g of the breadcrumbs with the milk, squeeze out the surplus liquid, then add the mince, garlic, vinegar, parsley and mace.
  • Step 3

    Stuff the peppers. Mix the remaining breadcrumbs with the Parmesan and sprinkle over the top.
  • Step 4

    Brush with olive oil and cook for another 20 minutes.

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