Name: Pork Stuffed Bell Peppers
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1.5 lbs ground pork; 1.5 Cups diced crimini or portobellini mushrooms; 1 Cup diced onions; 1 Cup diced red bell pepper; 8 Tablespoons Whole bell peppers (your choice of color/flavor); 2 Tablespoons Stalks of celery diced; 1 Tablespoons minced shallot; 2 Tablespoons Sprigs of sage; 4 Cloves crushed garlic; 2 Cups cooked quinoa; 1 Tablespoons olive oil; 1 Tablespoons ghee; 1 Pinch salt and pepper (to taste)

This dish is pretty darn simple and so delicious. It’s hearty and savory texture and flavor make is perfect for fall. For such a rich and satisfying dish, this is only has 1/3 of the daily recommended limit (200mg) for those that need to watch their cholesterol.

5 from 1 vote

Pork Stuffed Bell Peppers

Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

A savory spicey addition to our repertoire that also adds some lovely color, not to mention that it is relatively low cost and very healthy.

Course: Main Course

Cuisine: American

Servings: 8 Servings

Calories: 421 kcal

Ingredients

1.5 lbs ground pork
1.5 Cups diced crimini or portobellini mushrooms
1 Cup diced onions
1 Cup diced red bell pepper
8 Tablespoons Whole bell peppers your choice of color/flavor
2 Tablespoons Stalks of celery diced
1 Tablespoons minced shallot
2 Tablespoons Sprigs of sage
4 Cloves crushed garlic
2 Cups cooked quinoa
1 Tablespoons olive oil
1 Tablespoons ghee
1 Pinch salt and pepper to taste

Instructions

Preheat oven to 350ºF, placing rack in about the middle. Prepare a cooking sheet by covering it with foil.
Sautee onions, diced bell pepper, shallot, garlic, celery in the olive oil an ghee.
Add mushrooms as onions just start to clarify.
Add sage a minute or two later.
Add ground pork and break up into small pieced, cooking for about 7-9 minutes. Halfway through, add quinoa.
Meanwhile, wash and dry the 8 bell peppers. Cut tops of in a way that the edge is pretty level when you set the bell pepper down. Removed the seed from inside. I select pepper that have a similar size and suitable shape for this.
Stuff the bell peppers with your ground pork mixture, slightly over the top. place the bell pepper on the foil covered sheet so they support each other.
Bake for 50-60 minutes.

Recipe Notes

Serve any way you like, hot or cold, as center of the plate with lots of other greens or perhaps a starch.

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