No matter how long you roast a green pepper for, there is always a back note of bitterness, so I choose the sweeter red or orange.Halve the fruit, then cut out any hard inner core and shake out the seeds. They bring nothing to the party.
I return from the shops with a bag of peppers in turning shades of orange and red, plump fruits begging to be stuffed and baked.
The roasted peppers are, perhaps surprisingly, good when eaten cool – though not fridge-cold – with a salad of potatoes and crisp, chunky-cut cucumber with dill. While the meat browns, put a deep pan of water on to boil. Halve the peppers and pull out their seeds and core. Lower them into the boiling water and let them cook for about 7-10 minutes until tender, but firm enough to keep their shape. Lift them from the water and drain.
Roughly chop the tomatoes and stir them into the pork. Let the filling simmer for about 10 minutes until glossy and fragrant then stir in the breadcrumbs. Place the drained peppers, cut-side up, in a roasting tin or baking dish and fill with the pork and aromatics and their juices. Scatter a little parmesan on each pepper, then bake for about 35 minutes until sizzling.
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