Calorie controlled cooking spray
1 medium, chopped
150 g, chopped
1 clove(s), crushed
Extra Lean Pork Mince (5% fat), raw
3 teaspoons, finely chopped
50 g, grated finely
Sliced Granary Bread
50 g, blitzed into breadcrumbs
4 medium, deseeded and halved
4 portion(s), to serve
4 bunch(es), to serve
- Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Mist a pan with the cooking spray and add the onion and courgette. Fry, stirring, for 10 minutes, or until softened but not coloured.
- Add the garlic and fry for a further minute, then stir in the pork mince. Fry, stirring frequently, for 10 minutes, or until browned and any liquid has evaporated.
- Remove from the heat and stir in the rosemary, breadcrumbs and 30 g of the Parmesan. Season. Arrange the peppers in a large ovenproof dish (or 2 small ones) so that they fit snugly and divide the mince mixture between them. Top with the remaining Parmesan and bake for 40 minutes, or until golden. Serve with the rocket and watercress salad.