Pork and Rice Stuffed Peppers
Serves: 6 – 12 • Course: Meat, Poultry Seafood Entrees • Season(s): Summer, Fall
Ingredients
- 1 cup long grain rice
- 6 large bell peppers
- 3 small onions, diced
- 2 celery sticks, diced
- 1/2 pound ground or minced pork*
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1 tablespoon tomato paste
- 3 garlic cloves, chopped
- cups vegetable or chicken stock
- salt
- black pepper
- 1/2 cup grated cheese (optional)
Instructions
Cook rice following instructions on package. Set aside
Cut the bell peppers in half, from stem to base, to make boat-like shapes. Remove the seeds and white ribs. Place pepper halves in a shallow, rimmed baking pan. Set aside.
Pre-heat the oven to 350°.
Saute the onion and celery in a large pan over medium heat until softened. Add the pork, stir well and allow to cook for another two minutes or until the pork begins to color. Mix in the oregano and spices, tomato paste and garlic. Season to taste with salt and pepper. Cook for another minute. Add the stock and cook until the liquid is reduced by half. Take the pork mixture off the heat and mix in the cooked rice. Season to taste with salt and pepper. Spoon the filling into the pepper halves and top with cheese if you are using it.
Bake the peppers in the oven for 30 minutes or until the peppers are soft and the filling is heated through.
*The easiest thing to do is to buy your pork already ground, but you can also buy a piece of pork and mince it or use pork sausage filling. If you use a pre-seasoned pork sausage mix, leave out the oregano, paprika and cinnamon or adjust those seasonings to taste.