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”
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
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
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
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
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
Enjoy!!!
Simply Sundays! ~ Pork Stuffed Peppers
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
Pyrex Glass Oblong Baking Dish 9 inch x 13 Inch
Simply Bamboo Maui Bamboo Cutting Board
© Simply Sundays 2018
All rights reserved
I just prepped and put these in the oven. My troubles were…firstly, I cut my peppers the other direction. Secondly, I omitted the cous cous. Third, HOLY COW I have way too much vheese leftover. We will see how they turn out. I don’t think much harm would be done with the mishaps I created for myself
How did they turn out Desiree? It doesn’t really matter if you cut the peppers lengthwise or just cut the tops off. The peppers I used were really big so lengthwise worked the best.
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!
My husband would love this! 🌿🌱🍃
It’s our new favorite stuffed pepper! Let us know if you try them!