The bell pepper is an excellent vessel for stuffing meat, rice, and, of course, cheese. We opted for a vegetarian touch. We encourage you to make your own and show us the results!
The pork is a lovely addition to this dish especially if you plan on grilling it for your next bbq.
The bell pepper is an excellent vessel for stuffing meat, rice, and, of course, cheese. We opted for a vegetarian touch. We encourage you to make your own and show us the results!
The pork is a lovely addition to this dish especially if you plan on grilling it for your next bbq. Cut the capsicum in half lengthwise and remove the seeds Brush the skin of the capsicum with olive oil and place them on an oven tray. Heat the remaining oil in a large saucepan and add the onion and garlic. Cook over a medium heat until onion is soft. Mix in the aubergine, parsley, oregano, capers, tomatoes and anchovies. Simmer for 5 minutes whilst stirring occasionally. Transfer mixture to a bowl and cool. Mix in the breadcrumbs and cheese. Stuff capsicum with the mixture and bake in a moderate oven for 40 minutes or until stuffing is lightly browned. Brush both pork chops with made for meat Indian curry sauce. Add some salt and pepper Cook until cooked throughStuffed Peppers and Pork Chops
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