I’ve been looking for lighter recipes, both in fat and red meat contents. Today I decided to give it a try and stuff peppers with rice and veggies, and pork! The taste is amazing, is the perfect balance between sweet and salt. You should definitely try them!
- 1/2 lb ground pork
- 4 bell peppers (the colors you prefer)
- 1/2 small onion, diced
- 1/2 tbsp minced garlic
- 1 cup black beans, drained
- 1 cup rice, cooked
- 2 tbsp canned jalapeño pepper, diced
- 1/2 cup mozarella cheese, shredded
- 4 slices of Monterey Jack cheese or any melting cheese
- 1/2 tsp vegetable oil
First, you need to cut the peppers’ “covers” and remove seeds from peppers. Finely dice the covers. Reserve peppers and diced peppers.
In a skillet, heat vegetable oil and onion, around 4-5 minutes.
Add garlic and cook for 2 more minutes.
Add peppers and cook for another 4 minutes.
Place cooked veggies in a bowl and reserve. In the same skillet, start cooking ground pork until no pink.
Place pork in the same bowl as veggies and add rice and beans.
Add cheese and jalapeño peppers.
Stir until well blended.
I’m trying to show a very think cut I made on the bottom of the peppers, so they would keep standing. Maybe it’s not very clear, sorry =(
Fill the peppers with the filling.
Bake for 45 minutes at 360°F. You can cover them if you prefer.
Place a slice of cheese on top of each pepper (or more shredded cheese).
Place under broiler for 3 minutes.