Recipe – Emily’s Stuffed Peppers
From Emily Daigle – Admissions Officer/Accessibility Coordinator
See the recipe below, or click this document to download a PDF: Stuffed peppers- Emily Daigle
These multi-colour nutritious bell peppers are loaded with hearty rice, seasoned pork (or meat substitute) and mildly sweet tomatoes topped with your favorite cheese then baked until perfectly tender! They are a delicious, easy and cheap dinner all in one that you’ll want on the regular!
MAKES: 6 SERVINGS
PREP TIME: 10 MIN
TOTAL TIME: 1 HOUR 20 Min (MAX)
- 1/2 cup cooked rice (or minute rice if you’re like me and burn the fancy kind)
- 2 tbsp extra-virgin olive oil, plus more for fancy drizzling
- 1 medium yellow onion, chopped (or red if you’re feeling wild)
- 2 tbsp tomato paste
- 3 cloves of garlic, minced (more or less to taste)
- 1 lb ground pork (or beyond beef for my vegan friends)
- 1 (14.5-oz) can diced tomatoes
- 1 1/2 tsp dried oregano
- Kosher salt
- Black pepper
- Onion powder
- 6 bell peppers, tops and cores removed (whatever colour you like)
- 1 cup shredded your favourite cheese (I prefer whatever is on sale because I’m cheap)
- Freshly chopped parsley, for garnish (if you’re feeling fancy)
- Preheat oven to 375° Fahrenheit.
- In a small saucepan, prepare rice according to package instructions.
- In a large skillet over medium heat, heat up oil.
- Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until you start to smell that heavenly aroma. Then add ground pork (or beyond beef) and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes or so. Drain fat (ewww I know).
- Return pork mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, pepper and onion powder. Let simmer until liquid has reduced slightly, about 5 minutes.
- Cut off the top of your peppers and remove the core. Place peppers cut side up in a 9″ x 13″ baking dish and then drizzle that oil on.
- Spoon pork (or beyond beef) mixture into each pepper and top with cheese, then cover baking dish with foil.
- Bake until peppers are fork tender, about 30 minutes.
- Uncover and bake until cheese is bubbly, 10 minutes more.
- Garnish with parsley before serving, again only if you’re feeling fancy.