Preheat the oven to 180°C
Marinate the minced pork with soy sauce, sugar and corn starch. Mix well.
Wash tomatoes and peppers well. Cut about 1-2 cm off each pepper and tomato and set the tops aside.
Make sure you don’t cut the peppers too close to the base of the stalk as it may come loose and want the tops left intact to keep the filling nice and moist.
Use a spoon to scoop the inside of the tomatoes, leaving the outer walls intact.
Deseed the peppers, breaking the white membranes with your fingers.
Arrange the hollowed-out tomatoes and peppers snugly on a tray.
Season the inside of each vegetable with a pinch of salt, sugar and pepper.
Add olive oil, garlic, basil, onion, and tomato paste to jasmine rice. Mix well.
Add cheese and minced pork to the rice mixture. Mix well.
Spoon the filling into the vegetables but be sure not to overfill – the mixture should be roughly level with the cut so that there is room for expansion under the tops.
Put the tops back on.
Put olive oil over the vegetables, seasoned with sea salt and freshly ground black pepper.
Put the tray into an oven. After about 1 hour, protect the tops from burning by wrapping a piece of aluminium foil over them.
Continue baking for another 30 minutes, until the rice is cooked through.
Ready to serve.
• 3 large bell peppers
• 2 large and firm tomatoes
• 50g minced pork
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp corn starch
• 100g rounded cup uncooked jasmine rice
4 leaves of basil, chopped
30ml extra virgin olive oil
1 onion, finely diced
2 garlic cloves, chopped
1 tsp fine sea salt
1 tsp freshly ground black pepper
½ tsp smoked paprika
1 tsp cayenne pepper
20g cheddar cheese
1 tbsp tomato paste