Pork Stuffed Bell Peppers
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- April 12, 2020
My parents called just as I was beginning to prepare this recipe. Mom asked “What’s for dinner, Sis?”
Now, I know I have to carefully choose my words here. So, slowly and gently I say “stuffed bell peppers”. There is no easy way to break it to them. I hear the groan of envy and hunger in the background from my dad and mom. You see, this recipe was a staple in our family menu for many years. I wish I could just stop by and give them some peppers, but alas…quarantine and not to mention the 10 or 11 states that separate us.
I love making food that always brings my heart close to home. There’s no good food without a sprinkle of love and reflection. I hope you enjoy this recipe as much as we have.
Details
- Preparation Time: 30 min.
- Cook Time: 1 hr. 15 min.
- Cuisine: American
- Servings: 6
Ingredients
- 6 bell peppers, washed, cut in half vertically, and de-seeded.
- 1 lb. of ground pork (or ground meat of your choice)
- 1/2 white onion, diced
- 2 tbsp. of sunflower oil or canola oil
- 2 cups of vegetable broth
- 1 can of diced petite tomatoes
- 1 can of tomato sauce
- 4 artichoke hearts, chopped
- 2 tbsp. of green chilies, diced
- 1 1/2 cup of instant white rice
- 2 tbsp. Worcestershire sauce
- 2 tbsp. of garlic, minced
- 1 tbsp. of lime juice
- 1 tsp. paprika
- salt and pepper, to taste
- parmesan cheese
Preparation
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1Preheat oven to 350 degrees.
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2Cook pork over medium heat until brown. Remove from skillet, drain fat from pork, and return to skillet.
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3Add diced onion and oil to pan, and cook over medium for about 5 minutes, until onions turn clear.
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4Wash, then slice bell peppers vertically, and remove the seeds.
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5Spray metal pan with cooking spray to keep peppers from sticking and burning.
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6Add vegetable broth to metal pan.
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7In a separate bowl, combine pork mixture, tomatoes, tomato sauce, arichokes, green chilies, rice, worcestershire , garlic, and lime juice.
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8Add roughly a tsp. of salt and 1/2 tbsp. ground black pepper to mixture. Mix well.
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9Gently add mixture to each pepper halve, and return to pan.
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10Cover tightly with aluminum foil, and bake for 60 minutes.
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11Gently remove pan from oven (you do not want the peppers to fall on their sides!).
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12Remove foil and sprinkle parmesan over the tops of each pepper and bake an additional 15 minutes, until cheese melts.
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13Serve immediately.
