Meal/ Meat

Stuffed Peppers and Pork Chops

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.

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Stuffed Peppers and Pork Chops

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Dinner

By MC – Serves: 2

Prep Time: 25 minutes – Cooking Time: 1 hr – Total Time: 1 hour 25 minutes

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.

Ingredients

1 large red capsicum

golden drop olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

2 red elmar anchovy fillets, chopped

1 small aubergine chopped

1 tbsp parsley chopped

1 tsp dried oregano

1 tbsp capers drained

2 tomatoes, peeled and chopped

1/4 cup dry breadcrumbs

2 tbsp grated parmesan

salt and pepper to taste

2 pork chops

made for meat indian sauce

Instructions

1

Cut the capsicum in half lengthwise and remove the seeds

2

Brush the skin of the capsicum with olive oil and place them on an oven tray.

3

Heat the remaining oil in a large saucepan and add the onion and garlic.

4

Cook over a medium heat until onion is soft.

5

Mix in the aubergine, parsley, oregano, capers, tomatoes and anchovies.

6

Simmer for 5 minutes whilst stirring occasionally.

7

Transfer mixture to a bowl and cool.

8

Mix in the breadcrumbs and cheese.

9

Stuff capsicum with the mixture and bake in a moderate oven for 40 minutes or until stuffing is lightly browned.

10

Brush both pork chops with made for meat Indian curry sauce.

11

Add some salt and pepper

12

Cook until cooked through