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 Time30minutes
Cook Time1hour
Total Time1hour30minutes
Servings8Servings
Calories421kcal
Ingredients
1.5lbsground pork
1.5Cupsdiced crimini or portobellini mushrooms
1Cupdiced onions
1Cupdiced red bell pepper
8TablespoonsWhole bell peppersyour choice of color/flavor
2TablespoonsStalks of celery diced
1Tablespoonsminced shallot
2TablespoonsSprigs of sage
4Clovescrushed garlic
2Cupscooked quinoa
1Tablespoonsolive oil
1Tablespoonsghee
1Pinchsalt and pepperto 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.