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