Stuffed Bell Peppers with Ground Pork and Rice

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Stuffed bell peppers are a delightful and satisfying meal, perfect for a cozy weeknight dinner. This recipe features vibrant green bell peppers filled with a savory mixture of ground pork, rice, and spices, all topped with a rich tomato sauce. Not only are they visually appealing, but they also pack a punch of flavor that makes for a fulfilling and nutritious dish.

Why You’ll Love This Recipe

These stuffed bell peppers are a wonderful choice for busy evenings. They are easy to prepare, can be made in advance, and are a hit with both kids and adults. Plus, they offer a balanced meal in one package!

• Simple and quick preparation.
• Customizable with your favorite ingredients.
• Great for meal prep and leftovers.
• Healthy and hearty.
• Fun to eat and visually appealing!

Ingredients

• 4 medium green bell peppers
• 1 pound ground pork
• 1 cup cooked rice (white or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) tomato sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup shredded cheese (optional, for topping)
• Fresh parsley, chopped (for garnish)

How to Make Stuffed Bell Peppers with Ground Pork

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the outside of the peppers with olive oil and place them upright in a baking dish.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
4. Add the ground pork to the skillet. Cook until browned and fully cooked through, breaking it apart with a spoon, about 5-7 minutes. Season with salt, pepper, Italian seasoning, and paprika.
5. Stir in the cooked rice and half of the tomato sauce, mixing well to combine. Remove from heat.
6. Fill each bell pepper with the pork and rice mixture, packing it down gently. Pour the remaining tomato sauce over the stuffed peppers.
7. If using, sprinkle the shredded cheese on top of each pepper.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly.
9. Once cooked, remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

Tips for the Best Results

• Choose bell peppers that are firm and bright in color for the best flavor and texture.
• Feel free to adjust the spices to suit your taste; adding crushed red pepper flakes can give it a nice kick.
• For added moisture, you can mix a little broth into the filling before stuffing the peppers.

Easy Variations

• Substitute ground beef or turkey for the ground pork.
• Add diced vegetables such as zucchini or mushrooms to the filling for extra nutrition.
• Use quinoa or couscous instead of rice for a different texture and flavor.

What to Serve With It

• A simple green salad with a light vinaigrette.
• Garlic bread or crusty rolls to soak up the delicious sauce.
• Steamed vegetables for a colorful side.

Storage and Reheating

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Stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until heated through, or microwave them for a quicker option.

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