One of Ur Dad’s occasional responses to a new dish will sound something like this: “Well… it would be good if I liked that sort of thing…”

Not exactly what I want to hear, but all in all, a fairly gentle assessment. (And possibly deserved on certain occasions… Hey, some recipes are a learning experience…)

But, when I came across this recipe for stuffed peppers I felt almost 100% certain that I would not receive anything but culinary enthusiasm! It has pork; it has caramelized pepper; it has garden tomatoes.

And coming home to the smell of roasting peppers is heavenly! My misshapen farm-grown ones were a little awkward to stuff, (the prize specimen can be viewed above), but the resulting dish is right on target. Summer – heart and soul.

Gather Up:
4 sweet peppers, yellow, orange, green, your choice
2 small onions, white, yellow, purple, your choice
2 large tomatoes or 2 pints cherry tomatoes
2 cloves garlic
2 sprigs rosemary
12 ounces minced cooked pork, (I used leftover pulled pork)
¼ cup fresh breadcrumbs
2 tablespoons olive oil, plus more for drizzling
¼ cup freshly grated Parmesan cheese
Salt and pepper to taste

Heat oven to 375 degrees.

Peel and finely chop the onion. Heat oil in a skillet over medium heat. Add onion and let it soften slowly without browning. Peel and slice the garlic. Strip the leaves from the sprigs of rosemary. Add both to the onion.

Chop the tomatoes, or halve the cherry tomatoes. When all in the skillet is soft and fragrant, add the tomatoes and stir them in. Continue cooking until the tomatoes have collapsed into the sauce and the juices are all released.

Season with salt and pepper. Stir in the pork and breadcrumbs. Remove from the heat.

Meanwhile, cut the peppers in half lengthwise and soften them a little in the microwave or in a bath of boiling water for a few minutes. The idea is take the crisp edge off, not to cook them. Drain them and place in a baking dish. Divide the pork mixture between the halves.

Drizzle the tops with a little olive oil and sprinkle the grated Parmesan.

Bake 30 minutes, or until peppers are sizzling.

Recipe from Nigel Slater’s “Tender.”