Pork Stuffed Peppers

Based on a recipe by Lizzie Kamenetzky

Serves 4
Takes 10 minutes to prep, 45 minutes to cook

Olive Oil
Ciabatta, torn into small pieces
1 Onion, finely diced
2 Garlic cloves, crushed
500g Pork Mince
150ml chicken stock
4 Romano Peppers
4 Spring Onions, sliced
3 tbsp sweet chilli sauce
2 tbsp dark soy sauce
Large handful of fresh coriander leaves, plus extra to serve

1] Heat some Olive Oil in a frying pan over a medium-high heat and
fry until the Ciabatta pieces start to crisp and colour. Use a slotted spoon to remove the bread and set aside on kitchen paper.
2] Add some more Oil id needed and add the Onion. Gently fry for 10 minutes until soft and golden.
3] Add the Garlic and mince and fry, stirring, until browned.
4] Add the stock and simmer for 15–20 minutes. Put aside to cool.
5] Preheat the oven to 200°C/fan180°C/gas 6.
6] Halve the Peppers, de-seed them and place cut-side up on an oiled baking tray.
7] Add the Spring Onion, Sweet Chilli, Soy and Coriander to the mince. Adjust the seasoning and stir in the Ciabatta pieces.
8] Spoon into the Pepper halves and roast in the oven for 15-20 minutes.
9] Scatter with the extra coriander leaves and serve.

Notes: I had some offcuts of Pork Loin, so I roughly minced that with some Chorizo instead of using plain Pork mince.
I didn't have any Romano Peppers and I imagine they would be a lot sweeter than regular Bell Peppers.