Peppers with Pork and Rosemary

Name: Peppers with Pork and Rosemary
Yield: enough for 4
Ingredients: a large onion; olive oil – 2 tablespoons, and a little more; garlic – 2 cloves; rosemary – 3 bushy sprigs; large tomatoes – 2; ground pork – 12 ounces (350g); breadcrumbs – 1 cup (50g); small red peppers – 6; grated Parmesan

December 14, 2011

The deep sweetness of a roasted pepper makes it a suitable candidate for an exceptionally savory filling. I have tried several over the years: beef with cinnamon and tomato; minced chicken, lemon, and chiles; and more recently mozzarella and cherry tomatoes. Each had its merits, especially the latter with its tart juices. The latest manifestation of the stuffed pepper in my kitchen is one of highly seasoned ground pork with rosemary, Parmesan, and garlic. I think of it as the best yet.

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