Romano peppers stuffed with pork mince & herbs

Romano peppers stuffed with pork mince & herbs

By
From
Sicily
Serves
8 as a main course or 16 as antipasti

I have always wondered what to do with the long, slim red peppers that appear in the shops in summer. We ate these delicious peppers stuffed with a meat filling as part of antipasti cooked by our friend Mimmo at Osteria Bacchus, in Sant’Ambrogio, perched on a hill just outside Cefalù. I love herbs and have included a huge handful in this recipe, but don’t feel it has to be made up solely of parsley – a mixture of leaves, such as rocket (arugula), oregano, basil or celery, would do just as well.

Ingredients

Quantity Ingredient
seed oil, for frying
8 long red romano peppers

For the stuffing

Quantity Ingredient
100g wholegrain brown rice
1 red onion, finely chopped
salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
300g minced pork
1 lemon, finely grated zest
2 eggs, beaten
50g parsley, finely chopped
50g parmesan, finely grated, plus extra to taste (optional)

Method

  1. Preheat the oven to 240°C. Boil the rice in salted water for 25–30 minutes until soft. Rinse in a sieve under cold running water to cool, and set aside to drain. Meanwhile, fry the onion with some seasoning in the oil in a non-stick frying pan until soft – this should take around 10 minutes. Transfer the onion to a plate and allow to cool. Put all the stuffing ingredients into a bowl and mix well with your hands. Test the mixture by rolling a small patty and frying it in a pan with a little seed oil. If you are happy with the taste of the mixture go ahead and stuff the peppers, or adjust the seasoning and add more cheese and then continue.
  2. Halve the peppers around the middle and use your fingers to pull the seeds and core out of each cavity. Stuff the insides with the mixture. Make up any leftover mixture into walnut-sized meatballs and cook alongside the peppers (these are ideal for fussy children who don’t like peppers – not mentioning any names!). Place on a baking tray and roast for 12–15 minutes or until the peppers are lightly blackened and the pork is cooked through. To test this, pierce one of the peppers with a skewer and make sure the juices that run out are clear and not pink, or use a probe thermometer and check the internal temperature has reached 75°C. Allow to cool a little before serving. The peppers can be eaten as they are with a salad, with the Sicilian Chips or a vegetable dish, or cut into rings and served as canapés.
Tags:
Italy
Italian
Sicily
Sicilian
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