A bit of time in the prep. here but you could make up the filling ahead and store in the fridge for 2/3 days. The final assembly and cooking is very straightforward. I like the long peppers best as they are quite sweet but either will be fine.
Serves 2/3
2 tablespoons olive oil
1 large onion, chopped
2/3 cloves garlic, chopped
1 red chilli. chopped
300g minced pork
dash of red wine vinegar
6/8 cherry tomatoes, chopped
50g parmesan, grated
salt and black pepper
3 red or yellow peppers, deseeded and sliced in half
Set oven 180c gas mark 4
Heat a medium pan, add the oil and sauté the onion, garlic and chilli together until nicely browned, then tip the lot into a bowl, reheat the pan and add the pork, cook for a few minutes on a high heat until well browned, add back the onion mixture, stir in the red wine vinegar, tomatoes, parmesan and season well. Place the peppers in a baking dish and divide the filling between each half. Cook in the hot oven for about 40 minutes. Serve on a bed of saffron rice, a cinnamon stick cooked with the rice also lends a nice flavour, garnish with chopped coriander.
