Pork and peppers

Step 1

Preheat the oven to 200C/gas mark 6.

Step 2

Warm 2 tbsp of the oil in a shallow pan over a moderately high heat, add the minced pork, press it down with the back of a spoon and let it brown. It is best not to move the meat until the underside has started to colour.

Step 3

Peel and finely crush the garlic.

Step 4

Finely chop the sprigs of rosemary.

Step 5

While the meat browns, put a deep pan of water on to boil.

Step 6

Halve the peppers and pull out their seeds and core. Lower them into the boiling water and let them cook for about 7-10 minutes until tender, but firm enough to keep their shape. Lift them from the water and drain.

Step 7

Break up the pork into small pieces with a spoon, stir in the crushed garlic and chopped rosemary and continue browning for a few minutes. When all is sizzling and evenly coloured, lift the meat out with a draining spoon and transfer to a shallow bowl.

Step 8

Peel and finely chop the onion. Return the pan to the heat, stir in the onion and leave to cook, adding a little more oil should you need. When the onions are soft and pale gold, return the pork and any juices to the pan that have appeared during resting.

Step 9

Roughly chop the tomatoes and stir them into the pork. Let the filling simmer for about 10 minutes until glossy and fragrant then stir in the breadcrumbs.

Step 10

Place the drained peppers, cut-side up, in a roasting tin or baking dish and fill with the pork and aromatics and their juices.

Step 11

Scatter a little parmesan on each pepper, then bake for about 35 minutes until sizzling.