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1
Preheat the oven to 400F (200C).
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2
Peel and finely chop the onion, then put it into a large, shallow pan with the oil over medium heat.
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3
Let the onion soften without coloring.
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4
Peel and slice the garlic, chop the leaves from the sprigs of rosemary, and add to the onion.
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5
When all is soft and fragrant, chop the tomatoes and stir them in.
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6
Continue cooking until the tomatoes have collapsed into the sauce.
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7
Season with salt and black pepper, then stir in the ground pork and the breadcrumbs.
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8
Remove from the heat.
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9
Cut the peppers in half lengthwise, remove the seeds, then lower them into a pan of boiling water and cook for six to eight minutes, until they are slightly limp.
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10
Remove them with a slotted spoon and put them, skin side down, in an ovenproof baking dish.
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11
Divide the pork mixture among the peppers, then moisten with a little olive oil.
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12
Scatter grated Parmesan over the top and bake for thirty-five minutes, until sizzling.
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13
Onions softened until sweet and golden, then stirred into cooked brown rice, golden raisins, and toasted almonds.
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14
Season with allspice, dill, black pepper, and cinnamon.
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15
Simmered green lentils seasoned with mashed roasted garlic, green onions, and mushrooms that you have sauteed until sticky.
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16
Season with sherry vinegar, lemon juice, cinnamon, and parsley.
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17
Onions softened in butter, then stirred through with cooked pearl barley, sauteed mushrooms, chopped preserved lemon, thyme, a little garlic, and parsley.
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18
Dot with butter before baking.
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19
Steamed couscous seasoned with fried onion, raisins, toasted pine nuts, cinnamon, ground cardamom, and toasted garlic.
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20
At the table, drizzle with yogurt into which you have stirred cilantro, olive oil, and fresh mint.
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21
Mozzarella, torn into chunks, pushed into the open pepper halves with cherry tomatoes, fresh basil, olive oil, black olives, and chopped anchovy, then baked until fragrant.
