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Nigel Slater’s Best Stuffed Peppers Recipe

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

Scale

Ingredients

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 3/4 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.

Keywords: stuffed bell peppers with pork, stuffed red peppers