The portion sizes, we have found are about right, but you could just as easily use a whole pepper per person.
Stuffed peppers2 large peppers
750g pork mince
half a cauliflower
2 tsps garlic, crushed or chopped
3 tbsp tomato puree
2 tbsp plus 2 tsp dried mixed herbs
400g tin of chopped tomatoes
Put the cauliflower, carrot and one onion through the food processor until you have a crumb-like mixture.
Using a LARGE bowl, mix together these vegetables with 1 tsp garlic, 2 tbsp mixed herbs, the tomato puree and the minced pork.
Cut the peppers in half lengthways, so you make 4 'boats'.
Pack the meat mixture into the peppers. Any left can be made into meatballs or patties.
Place the peppers (and meatballs) into a cooking dish that is a snug fit, so they hold each other up.
Cook at 190C for one hour.
While the peppers are cooking, prepare the tomato sauce.
Into a small pan, put the tin of tomatoes, 1 tsp garlic, one onion and 2 tsp mixed herbs.
Cook gently for about 20 minutes, so it is slightly thick.
Serve one pepper boat, with quarter of any meatballs, with tomato sauce.
|In the dish|
|and with tomato sauce|