Savory stuffed peppers with pork, rosemary, garlic and parmesan. This wonderful festive dish can be ready in less than an hour.
Total Time:1 hour
Category:Main Dish, Dinner
6 small red bell peppers
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
3/4 pound of ground pork
3/4 cup Panko bread crumbs
2 ounces of freshly grated parmesan cheese, divided
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.
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.
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.
Serve hot with remaining parmesan cheese sprinkled on top