Pork Chilli With Mediterranean Vegetables
cooking time
40 minutes
cooking skill
Easy
serves
5 people
Ingredients
- 1x 500g pack 5% pork mince
- 3 large beef steak tomatoes
- 1 tablespoon olive oil
- 1 onion, peeled and roughly chopped
- 2 garlic cloves, peeled and chopped or crushed
- 1x 400g can borlotti beans, drained and rinsed
- 1 teaspoon dried chilli flakes
- 1 tablespoon tomato purée
- 1x 400g can chopped tomatoes
- 3 long red peppers, cut in half lengthwise and deseeded
- 100g brie cheese, sliced
- 2 fresh thyme sprigs
To Serve
- 4 handfuls fresh spinach leaves to serve
Method
1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
2
Cut the tops off the tomatoes (keep tops), scooped the flesh and reserve.
3
Heat the oil in a large pan and cook the onion and garlic until soft. Add the pork mince and brown for 3-4 minutes.
4
Add the beans, chilli, tomato purée, chopped tomatoes and tomato flesh, cover and to simmer for 10 minutes.
5
Place the tomato and pepper shells into a large deep non-stick baking tray and fill with the pork mince mix. Spoon any spare mixture around the vegetables.
6
Top with the cheese and thyme. Cover with foil and bake in the oven for about 20 minutes. Remove the foil and continue to cook for a further 10 minutes.
7
Before serving, add handfuls of the spinach to the sauce in the baling tray.
