Stuffed peppers

Servings : 4

Preparation : 25 minutes

Cooking : 35 minutes

Ingredients

• 1 onion, chopped
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 250 ml (1 cup) pulled pork or cooked ground pork
• 2 cloves garlic, chopped
• 5 ml (1 tsp) mixed herbs of Provence
• 60 ml (4 tbsp) basil leaves, chopped
• 250 ml (1 cup) homemade béchamel sauce
• 250 ml (1 cup) cooked rice
• 4 large red, green or yellow peppers
• 500 ml (2 cups) tomato sauce
• 16 to 20 multicoloured cherry tomatoes
• 125 ml (½ cup) parmesan cheese, grated

Preparation

1. Preheat the oven, rack in the centre to 200 °C (400 °F).
2. In a hot pan, brown the onion in the fat of your choice for 1 minute.
3. Add the pork, garlic, herbes de Provence, basil, béchamel sauce and mix.
4. Remove from the heat and add the rice. Check the seasoning.
5. Remove the top and empty the peppers.
6. Garnish each pepper with the prepared mixture.
7. In the bottom of a gratin dish, pour the tomato sauce, arrange the stuffed peppers, distribute the cherry tomatoes, sprinkle the top with parmesan and bake for 30 minutes.