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Home » Recipes » main course

Nigel Slater's Best Stuffed Peppers Recipe

March 10, 2019 Updated September 15, 2021 by Lisa Goldfinger 5 Comments This post may contain affiliate links

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pinterest pin: three stuffed peppers on a light blue plate

Stuffed Peppers always bring excitement to the table, the promise of a special gift inside a tasty wrapper. This easy recipe yields stuffed peppers that are sweet and tender and packed full of delicious savory pork stuffing with rosemary, garlic and parmesan. 

three pork and parmesan stuffed red peppers on a plate with three forks in the background and a sprig of rosemary and a striped dish towel

This recipe comes from one of my favorite food writers, Nigel Slater. His recipes are rustic, unfussy and irresistible. I've been reading through some of his cookbooks lately and these stuffed peppers felt like the perfect thing to cook right now. They are one of his most popular recipes. 

Here's what Nigel says about them:

The deep sweetness of a roasted pepper makes it a suitable candidate for an exceptionally savoury filling. I have given several versions of this over the years: the most recent is a filling of highly seasoned minced pork with rosemary, Parmesan and garlic. I think of it as the best yet!

How To Make Stuffed Peppers

I've had some fails with stuffed peppers over the years - the worst is when they come out of the oven with delicious tender stuffing encased in a hard, fibrous shell. I was determined not to let that happen again!

The ideal consistency for stuffed peppers is tender but not to the point of falling apart. They have to be able to hold the filling but should also be fairly soft and sweet. The solution is to pre boil them.

  • Slice the peppers in half and carefully cut out the seeds and membranes. I like to slice right through the stem. I think they look pretty that way. 
  • Toss the trimmed peppers into a big pot of salted boiling water and let them soften up for about 8 minutes.
  • Drain them in a colander and set them aside while you make the filling.

several halved red peppers on a cutting board and a pot of water with red pepper halves

SAVORY PORK STUFFING

The filling for these stuffed peppers is a simple mix of onions, garlic, fresh rosemary and tomatoes, simmered gently and then mixed with raw ground pork and panko bread crumbs. 

three pictures of a cast iron skillet in various stages of cooking onions, tomatoes and pork

Scoop the pork mixture into the prepared peppers. sprinkle with parmesan and pop them into a 400º oven for 35 minutes. 

This recipe calls for six small red peppers, halved. You end up with twelve stuffed pepper halves which can feed 4-6 people - 2 or 3 peppers per person - depending on how hungry everyone is and what you're serving on the side.

There's only three quarters of a pound of pork in the whole batch, so although this dish tastes meaty and satisfying, it's actually lighter than you might think. 

three images showing how to stuff red peppers. Empty pepper halves in an oval casserole dish, pork-stuffed peppers in a casserole, stuffed peppers with parmesan topping in a casserole

If you're a fan of bell peppers, here are a few more Panning The Globe recipes you might enjoy:

  • Roasted Red Peppers: Two Roasting Techniques and How To Marinate Them
  • Crispy Italian Fried Potatoes and Peppers
  • Sausages Onions Potatoes Peppers and Green Beans

When they come out of the oven it's love at first sight! And deeper love at first bite!!

6 stuffed red peppers filled with minced pork and topped with parmesan cheese. Forks and rosemary sprigs and a striped dish towel in the background

Suggested Side Dishes with Stuffed Peppers

For dinner, serve two or three stuffed peppers per person with a big leafy salad. Here are three of my favorite salads:

  • Raw Kale Salad with Honey Lemon and Parmesan
  • Classic Italian Insalata Tricolore
  • Butter Lettuce Salad with Citrus Honey Vinaigrette

Here's the recipe for Nigel Slater's Best Stuffed Peppers Recipe. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think. 

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Nigel Slater's Best Stuffed Peppers Recipe


★★★★★

5 from 1 reviews

  • Author: Lisa
  • Total Time: 1 hour
Print Recipe

Description

Savory stuffed peppers with pork, rosemary, garlic and parmesan. This wonderful festive dish can be ready in less than an hour.


Ingredients

Scale
  • 6 small red bell peppers
  • Kosher salt
  • Freshly ground black pepper
  • 3-4 teaspoons olive oil, divided
  • 1 large yellow onion, peeled and finely chopped
  • 2 large cloves of garlic, minced
  • 1 tablespoon of finely chopped fresh rosemary, from 3 large sprigs
  • 2 large ripe tomatoes, diced
  • 3 tablespoons tomato paste
  • ¾ pound of ground pork
  • ¾ cup Panko bread crumbs
  • 2 ounces of freshly grated parmesan cheese, divided

Instructions

  1. Preheat the oven to 400ºF. Slice each pepper in half, through the stem, and carefully cut out the membranes and remove the seeds. Drop them into a big pot of salted boiling water and let them cook for 6-8 minutes, until they are softened a bit. Drain, cut side down in a colander. Arrange, skin side down in a baking dish. You may need two baking dishes, depending on your cookware and the size of the peppers. Sprinkle the insides of each pepper with a pinch of salt and pepper.
  2. Heat 2 teaspoons of oil in a large skillet. Sauté onions on medium-low heat until translucent (don't let them brown). Add garlic and rosemary. Cook, stirring, for a minute or so, until fragrant. Add chopped tomatoes and simmer for 5 minutes or so, until the tomatoes soften into the sauce. Add tomato paste and cook, stirring, for a minute or so. Remove from heat. Add the pork, breadcrumbs, a teaspoon of salt and several grinds of pepper. Mix until thoroughly combined.
  3. Divide the pork mixture between the peppers. Brush or drizzle on a little olive oil. Sprinkle ¾ of the parmesan cheese over the peppers. Bake for 35 minutes, until hot and sizzling.
  4. Serve hot with remaining parmesan cheese sprinkled on top

Notes

This recipe is adapted, just slightly, from A Cook and His Vegetable Patch by Nigel Slater

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.

  • Prep Time: 25
  • Cook Time: 35
  • Category: Main Dish, Dinner
  • Method: Oven
  • Cuisine: British

Keywords: stuffed bell peppers with pork, stuffed red peppers

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

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Filed Under: All Recipes, Entertaining, Europe, Lunch and Brunch, main course Tagged With: pork

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Jan

    February 28, 2023 at 3:51 am

    If I want to freeze them should I bake them first

    Reply
    • Lisa Goldfinger

      February 28, 2023 at 6:48 am

      I Jan - Yes, I suggest you bake them first and then freeze them once they've cooled.

      Reply
  2. Ethan R.

    December 30, 2019 at 2:03 pm

    Stuffed peppers! One of my all-time favorite dishes. The pork makes it feel very indulgent. Sometimes I make them vegetarian with beans and rice.

    ★★★★★

    Reply
  3. Lisa Kerhin

    August 17, 2019 at 10:22 am

    I love that you used rosemary in this dish. My favorite herb. I make stuffed peppers. I used to boil the peppers too, but then I roasted them in the oven with a little olive oil to soften them....I think it gives them a bit more flavor.

    Reply
  4. Karly

    March 13, 2019 at 10:17 am

    Delicious! Thanks for sharing, I will be making this soon for sure.

    Reply

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