It all begins with by combining onion, garlic, tomatoes, and Italian seasoning until it breaks down in the pan and becomes a saucy mixture.
Peppers Stuffed with Pork
Adapted from Tender
by Nigel Slater
Enough for 4
a large onion
2 tablespoons olive oil, plus a little more
2 cloves garlic
rosemary or other Italian herbs
2 large tomatoes
1 pound ground pork
1 cup breadcrumbs
6 smallish bell peppers
grated Parmesan, to taste
Preheat the oven to 400F. Peel and finely chop the onion, then put it into a large, shallow pan with the oil over medium heat. Let the onion soften without coloring. Peel and slice the garlic, chop the leaves from the sprigs of rosemary (or other Italian herbs), and add to the onion. When all is soft and fragrant, chop the tomatoes and stir them in. Continue cooking until the tomatoes have collapsed into the sauce. Season with salt and black pepper, then stir in the ground pork and the breadcrumbs. Remove from the heat. Note: Pork will be raw at this point. It will cook in the oven.
Cut the peppers in half lengthwise, remove the seeds, then lower them into a pan of boiling water and cook for six to eight minutes, until they are slightly limp. Remove them with a slotted spoon and put them, skin side down, in an ovenproof baking dish.
Divide the pork mixture among the peppers, then moisten with a little olive oil. Scatter grated Parmesan over the top and bake for thirty-five minutes, until sizzling.
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