Pork Stuffed Bell Peppers

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.


  • Preparation Time: 30 min.
  • Cook Time: 1 hr. 15 min.
  • Cuisine: American
  • Servings: 6


  • 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


  • 1
    Preheat oven to 350 degrees.
  • 2
    Cook pork over medium heat until brown. Remove from skillet, drain fat from pork, and return to skillet.
  • 3
    Add diced onion and oil to pan, and cook over medium for about 5 minutes, until onions turn clear.
  • 4
    Wash, then slice bell peppers vertically, and remove the seeds.
  • 5
    Spray metal pan with cooking spray to keep peppers from sticking and burning.
  • 6
    Add vegetable broth to metal pan.
  • 7
    In a separate bowl, combine pork mixture, tomatoes, tomato sauce, arichokes, green chilies, rice, worcestershire , garlic, and lime juice.
  • 8
    Add roughly a tsp. of salt and 1/2 tbsp. ground black pepper to mixture. Mix well.
  • 9
    Gently add mixture to each pepper halve, and return to pan.
  • 10
    Cover tightly with aluminum foil, and bake for 60 minutes.
  • 11
    Gently remove pan from oven (you do not want the peppers to fall on their sides!).
  • 12
    Remove foil and sprinkle parmesan over the tops of each pepper and bake an additional 15 minutes, until cheese melts.
  • 13
    Serve immediately.

Leave a Reply