Easy | Prep time: 15 minutes | Cooking time: 1 hour | Main meal

Serves 2

3 tablespoons Azada Olive Oil & Chilli + extra for drizzling
300 grams minced sirloin Iberian pork
2 red peppers, cut in half lengthwise
1 small onion, diced
1 small tomato, diced
20 grams breadcrumbs
2 cloves garlic, minced / diced / pureed
A generous amount of grated Parmesan cheese
2 sprigs of fresh or dried thyme
Freshly ground sea salt and black pepper for seasoning


Preheat the oven to 200°C / gas mark 6 / 400°F.

Place the pepper halves into a pan of boiling water for 8-10 minutes until they are slightly softened. Remove with a slotted spoon, place them skin side down onto a baking dish and set aside.

Place the onion into a large, shallow pan with Azada’s Olive Oil & Chilli over a moderate heat. Soften the onion until it becomes slightly golden in colour.

Add the garlic and the thyme leaves to the onion. When the onion has become a golden caramel, with a soft and fragrant, stir in the tomato.

Cook until the tomato has broken down into the sauce, season with salt and pepper, and stir in the minced pork and the breadcrumbs.

Remove from the heat and divide the pork mixture between the peppers, then drizzle with a little extra of Azada’s Olive Oil & Chilli. Sprinkle with grated Parmesan and bake for 35-40 minutes until sizzling hot.

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