Pork and Rosemary Stuffed Peppers

Bring a pot of water to boil. While water is boiling, cut your peppers in half lengthwise and remove the seeds and white parts. Drop your peppers in batches into the boiling water and boil until slightly limp, about six minutes. Set pepper halves onto a baking sheet, skin side down. Pour oil into a saute pan and saute your onion until softened. Remove the stems from the rosemary leaves and chop. Add the minced garlic and rosemary to the onion mixture until soft and fragrant. Stir the tomatoes into the mixture. Cook for another few minutes. Season with salt and pepper. Add the minced pork and breadcrumbs. Cook for a few more minutes until the pork is slightly browned. Remove from the heat. Divide the mixture into all the pepper halves. Drizzle with olive oil and grated Parmesan cheese. Cook for 35 minutes or until desired doneness.

Adapted from Nigel Slater’s Tender: A Cook and His Vegetable Patch.