Pork

Pork Stuffed Peppers

I love when the grocery store sales help me to come up with a great dinner menu

This week red peppers, ground pork and cheddar cheese were on sale

Sounds like stuffed peppers to me!

Mixed with some fresh herbs, spices and some cooked cous cous, these peppers are pretty darn good!

In fact, my daughter, Marin, has asked for this stuffing in mushrooms and empanadas!  Those are blogs for another day…

I have 2 large red peppers that I’ve cut in half lengthwise and seeded.  Since they’re so big, I’m stuffing them “boat-like”.  If your peppers are smaller, you can cut off the tops, seed them and fill “cup-like”

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I chopped one small onion to saute with 1 pound of ground pork.  This recipe would work just as well with ground beef or turkey.  You’ll have to drain off the fat if using beef

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Saute the onion in a tablespoon of olive oil over medium heat for about 3-4 minutes until slightly softened

Add in the pork and saute for 10-12 minutes until no longer pink.  Set aside to cool a bit Drain if necessary

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Now let’s add some tasty flavor to our pork mixture.  Shred a 16 ounce block of cheddar cheese & mince 1 tablespoon each of fresh parsley and fresh oregano

Measure out 1 cup of cooked cous cous 1/2 teaspoon each of kosher salt, black pepper, garlic powder and onion powder

For the simple cous cous cooking directions, click here

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Mix all of the stuffing ingredients in a large bowl

Note – reserve 1/2 cup of the shredded cheese to top the peppers with once they’re stuffed

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Now we’re ready for assembly

Divide the pork mixture evenly between the 4 pepper halves and top with the reserved cheese

Cover with foil and bake at 400 degrees for 15 minutes.  Uncover and bake another 15-20 minutes or until the cheese is slightly browned and bubbly

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Enjoy!!!

Simply Sundays! ~ Pork Stuffed Peppers

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

2 large red peppers

1 pound of ground pork

1 small onion

1 tablespoon of olive oil

16 ounce block of cheddar cheese

1 tablespoon fresh parsley

1 tablespoon fresh oregano

1 cup of cooked cous cous

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Directions

Cut 2 large red peppers in half lengthwise and seed; chop one small onion

Saute the onion in a tablespoon of olive oil over medium heat for about 3-4 minutes until slightly softened; add in the pork and saute for 10-12 minutes until no longer pink.  Set aside to cool a bit.  Drain if necessary

Shred a 16 ounce block of cheddar cheese & mince 1 tablespoon each of fresh parsley and fresh oregano

Measure out 1 cup of cooked cous cous 1/2 teaspoon each of kosher salt, black pepper, garlic powder and onion powder

Mix all of the stuffing ingredients in a large bowl

Note – reserve 1/2 cup of the shredded cheese to top the peppers with once they’re stuffed

Divide the pork mixture evenly between the 4 pepper halves and top with the reserved cheese

Cover with foil and bake at 400 degrees for 15 minutes.  Uncover and bake another 15-20 minutes or until the cheese is slightly browned and bubbly

Tools used to make this recipe

Cuisinart Boxed Grater

Pyrex Glass Oblong Baking Dish 9 inch x 13 Inch

Pyrex Mixing Bowl

Simply Bamboo Maui Bamboo Cutting Board

Mini Prep Glass Bowl

Lodge Cast Iron Skillet

© Simply Sundays 2018
All rights reserved

3 comments on “Pork Stuffed Peppers

  1. What fun! the possibilities … I am thinking of possible vegetarian stuffings …
    I like “refrigerator contents” meal planning as much as “grocery store sales” meal planning: it makes for interesting combinations & ideas!

  2. My husband would love this! 🌿🌱🍃

    • simplysundaysfoodblog

      It’s our new favorite stuffed pepper! Let us know if you try them!

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