Tourtiere Stuffed Mini Peppers

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All the flavours of tourtiere, stuffed into adorable little mini peppers. This is a sit-down appetizer, meant to be served with a knife and fork.

Tags: Advanced, 20 Mins, Appetizer & Hors d'Oeuvres, Holiday Insider's Report® 2010

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1 bag (681 g)	PC Sweet Mini Peppers
½ tsp (2 mL)	ground cloves
2 tsp (10 mL)	olive oil
1	red onion, chopped
2	cloves garlic, minced
8 oz (250 g)	ground pork
Half	medium russet potato, peeled and cut in chunks
½ tsp (2 mL)	dry mustard
½ tsp (2 mL)	salt
¼ tsp (1 mL)	ground cinnamon
¼ tsp (1 mL)	freshly ground black pepper
¼ cup (50 mL)	chopped fresh parsley
	Fresh rosemary

Oil 13 x 9 inch (3 L) glass baking dish. In large pot of boiling water, cook peppers until starting to soften, about 5 minutes. Drain. Place cut side up in prepared pan.
In saucepan, heat oil over medium heat; cook onions until softened and starting to brown, about 5 to 7 minutes. Stir in garlic and pork; cook, stirring occasionally, until pork is browned and cooked through, about 6 to 8 minutes. Add ½ cup (125 mL) water, potato, mustard, cloves, salt, cinnamon and pepper. Bring to a boil. Partially cover, reduce heat to low and cook until potato is soft and water is absorbed, about 15 to 20 minutes.
Using potato masher, mash potato chunks into meat mixture. Stir in parsley. Cool for about 20 minutes. Preheat oven to 400°F (200°C).
Divide meat mixture among halved peppers. Number of peppers in bag varies, so you may have to mound the meat mixture or not, depending on how many pepper halves you have to fill. Bake until browned, about 10 to 15 minutes. Garnish each pepper with small sprig of rosemary and a dollop of PC Mango Chutney.