Pork and rosemary stuffed peppers

SERVES 4 Prep 25 mins | Cook 40 mins

● Calorie-controlled cooking spray

● 1 onion, finely chopped

● 150g courgette, finely chopped

● 1 garlic clove, crushed

● 450g extra lean (5% fat) pork mince

● 1 tbsp finely chopped fresh rosemary

● 50g fresh breadcrumbs

● 50g Parmesan cheese, grated finely

● 4 red peppers, halved and deseeded

● Rocket and watercress salad, to serve

1 Preheat oven 200C/fan 180C/ gas mark 6. Mist a pan with cooking spray and add onion and courgette. Fry, stirring, for 10 mins, or until softened but not coloured.

2 Add garlic and fry for further minute, then stir in pork mince. Fry, stirring frequently, for 10 mins, or until browned and any liquid has evaporated.

3 Remove from heat and stir in rosemary, breadcrumbs and

30g of Parmesan. Season. Arrange peppers in large ovenproof dish (or 2 small ones) so they fit snugly, and divide mince mixture between them. Top with remaining Parmesan and bake for 40 mins. Serve with rocket and watercress salad.