Peppers with Pork and Rosemary
The deep sweetness of a roasted pepper makes it a suitable candidate for an exceptionally savory filling. I have tried several over the years: beef with cinnamon and tomato; minced chicken, lemon, and chiles; and more recently mozzarella and cherry tomatoes. Each had its merits, especially the latter with its tart juices. The latest manifestation of the stuffed pepper in my kitchen is one of highly seasoned ground pork with rosemary, Parmesan, and garlic. I think of it as the best yet.
Recipe information
Yield
enough for 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F (200°C). Peel and finely chop the onion, then put it into a large, shallow pan with the oil over medium heat. Let the onion soften without coloring. Peel and slice the garlic, chop the leaves from the sprigs of rosemary, and add to the onion. When all is soft and fragrant, chop the tomatoes and stir them in. Continue cooking until the tomatoes have collapsed into the sauce. Season with salt and black pepper, then stir in the ground pork and the breadcrumbs. Remove from the heat.
Step 2
Cut the peppers in half lengthwise, remove the seeds, then lower them into a pan of boiling water and cook for six to eight minutes, until they are slightly limp. Remove them with a slotted spoon and put them, skin side down, in an ovenproof baking dish.
Step 3
Divide the pork mixture among the peppers, then moisten with a little olive oil. Scatter grated Parmesan over the top and bake for thirty-five minutes, until sizzling.
A Handful of Stuffings for Baked Peppers
Step 4
Onions softened until sweet and golden, then stirred into cooked brown rice, golden raisins, and toasted almonds. Season with allspice, dill, black pepper, and cinnamon.
Step 5
Simmered green lentils seasoned with mashed roasted garlic, green onions, and mushrooms that you have sautéed until sticky. Season with sherry vinegar, lemon juice, cinnamon, and parsley.
Step 6
Onions softened in butter, then stirred through with cooked pearl barley, sautéed mushrooms, chopped preserved lemon, thyme, a little garlic, and parsley. Dot with butter before baking.
Step 7
Steamed couscous seasoned with fried onion, raisins, toasted pine nuts, cinnamon, ground cardamom, and toasted garlic. At the table, drizzle with yogurt into which you have stirred cilantro, olive oil, and fresh mint.
Step 8
Mozzarella, torn into chunks, pushed into the open pepper halves with cherry tomatoes, fresh basil, olive oil, black olives, and chopped anchovy, then baked until fragrant.
