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Savory Stuffed Bell Peppers with Ground Pork and Cheese

Savory Stuffed Bell Peppers with Ground Pork and Cheese

Savory Stuffed Bell Peppers with Ground Pork and Cheese are the perfect weeknight dinner that combines vibrant colors, hearty flavors, and a satisfying crunch. These delicious peppers are filled with a savory mixture of ground pork, spices, and gooey cheese, all resting on a bed of fluffy rice. They’re not just visually appealing; they’re also easy to prepare and loaded with flavor, making them a family favorite.

Why You’ll Love This Recipe

These stuffed bell peppers are a delightful blend of flavors and textures that will have everyone coming back for seconds. Here’s why they’re worth making:

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  • Quick and Easy: Perfect for busy weeknights, this recipe comes together in under an hour.
  • Flavor-Packed: The combination of ground pork, spices, and melted cheese creates a mouthwatering filling.
  • Customizable: You can easily adjust the ingredients to suit your preferences or dietary needs.
  • Colorful Presentation: These vibrant peppers make for an eye-catching dish that’s sure to impress.

Ingredients

  • 4 large bell peppers (any color)
  • 1 pound ground pork
  • 1 cup cooked rice
  • 1 cup shredded cheddar cheese
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • Fresh parsley, for garnish (optional)

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. Set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until soft and translucent, about 3-4 minutes.
  4. Add the ground pork to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Season with paprika, oregano, cumin, salt, and pepper.
  5. Stir in the cooked rice and half of the cheddar cheese, mixing until well combined. Remove from heat.
  6. Stuff each bell pepper with the pork and rice mixture, packing it tightly. Place the filled peppers upright in a baking dish.
  7. Cover the dish with foil and bake in the preheated oven for 25 minutes.
  8. Remove the foil, sprinkle the remaining cheddar cheese on top of each pepper, and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  9. Remove from the oven and let cool slightly before serving. Garnish with fresh parsley, if desired.

Tips for the Best Results

  • Choose firm bell peppers for the best shape and stability.
  • Feel free to mix in other vegetables, such as diced tomatoes or corn, for added texture and flavor.
  • For a kick, add some chopped jalapeños or a dash of hot sauce to the filling.
  • Ensure the ground pork is cooked thoroughly to an internal temperature of 160°F (71°C).

Easy Variations

  • Substitute ground turkey or chicken for a lighter option.
  • Use quinoa or cauliflower rice instead of traditional rice for a healthier twist.
  • Experiment with different cheeses, such as mozzarella or pepper jack, for unique flavor profiles.

What to Serve With It

  • A fresh garden salad for a light complement.
  • Garlic bread for dipping into the savory filling.
  • Steamed vegetables like broccoli or green beans for added nutrition.
  • A side of salsa or guacamole for a fun twist.

Storage and Reheating

Leftover stuffed 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) for about 15-20 minutes or until heated through. You can also microwave them for a quick option.

Recipe Card

Recipe Name: Savory Stuffed Bell Peppers with Ground Pork and Cheese
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield/Servings: 4 servings
Ingredients:

  • 4 large bell peppers (any color)
  • 1 pound ground pork
  • 1 cup cooked rice
  • 1 cup shredded cheddar cheese
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • Fresh parsley, for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until soft and translucent, about 3-4 minutes.
  4. Add the ground pork to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Season with paprika, oregano, cumin, salt, and pepper.
  5. Stir in the cooked rice and half of the cheddar cheese, mixing until well combined. Remove from heat.
  6. Stuff each bell pepper with the pork and rice mixture, packing it tightly. Place the filled peppers upright in a baking dish.
  7. Cover the dish with foil and bake in the preheated oven for 25 minutes.
  8. Remove the foil, sprinkle the remaining cheddar cheese on top of each pepper, and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  9. Remove from the oven and let cool slightly before serving. Garnish with fresh parsley, if desired.

Notes:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

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