Italian Baked Stuffed Peppers | Peperoni ripieni

Preheat the oven to 190 °C (180 °C fan). Wash the red bell peppers, cut them in half lengthwise through the stems (this helps them keep their shape), then carefully remove the core and inner white ribs.

In a large mixing bowl, combine the minced pork with the breadcrumbs, crushed garlic, half of the finely grated Parmesan cheese, half of the dried oregano, fine salt, and freshly ground black pepper. Add 3-4 tablespoons of the canned chopped tomatoes to keep the filling juicy and tender, along with half of the finely chopped fresh basil.

Pour the remaining canned chopped tomatoes into the bottom of a medium baking dish or roasting tin. Stir in 1 tablespoon of extra virgin olive oil, a pinch of salt, pepper, and the remaining dried oregano.