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Pork Stuffed Bell Peppers

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
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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

  1. Preheat oven to 350ºF, placing rack in about the middle. Prepare a cooking sheet by covering it with foil.
  2. Sautee onions, diced bell pepper, shallot, garlic, celery in the olive oil an ghee.
  3. Add mushrooms as onions just start to clarify.
  4. Add sage a minute or two later.
  5. Add ground pork and break up into small pieced, cooking for about 7-9 minutes. Halfway through, add quinoa.
  6. 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.
  7. 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.
  8. 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.