Pork stuffed peppers under a cheese crust
5 servings
28 minutes
Stuffed peppers with pork under a cheesy crust are a Mediterranean treat that combines tender meat, aromatic sweet peppers, and gooey melted cheese. This dish originates from Mediterranean culinary traditions where fresh vegetables and quality cheeses play a key role. The baked pepper acquires a light sweetness and smoky aroma, while the pre-cooked meat fills it with rich flavor. Monterey Jack cheese adds a creamy texture to the dish, while cilantro and tomato sauce bring brightness and freshness. Served hot as a main dish or an impressive appetizer for festive tables, it pairs perfectly with a glass of red wine and crispy bread for an unforgettable gastronomic experience.
1
Cut the meat into small pieces. Transfer to a pot, salt it, and add water to cover the meat. Bring to a boil, reduce the heat, and cook for about 1.5 hours until the water evaporates and the meat is slightly browned. Remove from heat.
- Pork: 1.8 kg
- Coarse salt: to taste
2
Preheat the oven to 190 degrees.
3
Place the peppers on a baking sheet and put them in the oven until the skin is charred (or grill them). Transfer to a bowl, cover with plastic wrap, and let sit for 15 minutes. Peel the peppers and cut them in half lengthwise. Carefully remove the seeds and white veins. Place them cut side up on the baking sheet.
- Sweet pepper: 12 pieces
4
Place 2 tablespoons of grated cheese on each piece of pepper and top with meat. Sprinkle with remaining cheese, then drizzle with sauce (see note). Bake for 15 minutes. Serve topped with cilantro and remaining sauce.
- Monterey Jack Cheese: 350 g
- Pork: 1.8 kg
- Tomato sauce: to taste
- Coriander: to taste