I cook stuffed peppers with vegetables, rice and cous cous quite a lot in various combinations and this is by far the best I've ever had, even in a restaurant. Its from a Nigel Slater recipe and I cooked it pretty much exactly to the recipe so I cant take any credit but I really recommend it. I can get enourmous peppers in Spain that are perfect for this recipe & I did have very nice freshly minced pork which I think made it even better. It looks a bit burnt in the picture because I cooked a load then reheated it so it went VERY brown. It was still really good though - just reheated in the oven the next day.
Peel and finely chop an onion, put it into a large, shallow pan with the oil over a moderate heat. Let the onion soften without colouring. Peel and slice the garlic, chop the leaves from the rosemary and add to the onions. When all is soft and fragrant, chop 2 big tomatoes and stir them in. Cook until the tomatoes have collapsed into the sauce. Season with salt and pepper, then stir in the minced pork and the breadcrumbs. Remove from the heat.
Divide the pork mixture between the halved red peppers then moisten with a little olive oil. Scatter grated Parmesan over the peppers and bake for 35 minutes or so till sizzling.
I served the pepper with some roasted tomatoes stuffed with anchovies, thyme, garlic, breadcrumbs and olive oil.
