Savory Stuffed Bell Peppers with Ground Pork and Cheese

Savory Stuffed Bell Peppers with Ground Pork and Cheese are a delightful and hearty dish that combines vibrant bell peppers with a savory filling of ground pork, rice, and melted cheese. This recipe is not only visually appealing but also makes for a satisfying weeknight dinner that’s easy to prepare. The blend of flavors and textures will have everyone coming back for seconds!

Why You’ll Love This Recipe

Stuffed bell peppers are a classic comfort food that’s versatile and packed with flavor. They are perfect for a quick family meal or impressing guests. Here’s why this recipe stands out:

• Flavor-packed filling: The combination of ground pork, rice, and cheese creates a mouthwatering filling.
• Customizable: You can easily adjust the ingredients to suit your taste or dietary preferences.
• Quick prep time: This dish comes together quickly, making it ideal for busy weeknights.
• Colorful presentation: The bright bell peppers make for an eye-catching dish that’s as beautiful as it is delicious.

Ingredients

• 4 medium bell peppers (any color)
• 1 pound ground pork
• 1 cup cooked rice (white or brown)
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil, chopped (optional)
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 tablespoon olive oil
• 1/2 cup additional cheddar cheese for topping

How to Make Stuffed Bell Peppers with Ground Pork

1. Preheat your oven to 375°F (190°C).
2. Prepare the bell peppers: Slice the tops off 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 minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
4. Add the ground pork to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.
5. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, pepper, and half of the cheddar cheese. Mix until well combined and heated through.
6. Fill each bell pepper with the pork and rice mixture, packing it down gently. Place the stuffed peppers in a baking dish.
7. Sprinkle the remaining cheddar cheese on top of the stuffed peppers.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Garnish with fresh basil, if using, before serving.

Tips for the Best Results

• Feel free to experiment with different types of cheese for added flavor—Swiss or pepper jack can be great alternatives.
• Make sure to cook the pork thoroughly to an internal temperature of 160°F (71°C).
• If you prefer a bit of spice, consider adding some diced jalapeños or a sprinkle of red pepper flakes to the filling.

Easy Variations

• Substitute ground turkey or chicken for a leaner option.
• For a vegetarian version, use black beans, corn, and quinoa as a filling instead of meat.
• Add some chopped vegetables like zucchini or mushrooms to the filling for extra nutrition.

What to Serve With It

• A side salad with a tangy vinaigrette for a refreshing contrast.
• Garlic bread for those who love a little crunch on the side.
• Steamed vegetables like broccoli or green beans to round out the meal.

Storage and Reheating

Stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave them, covered, for quicker reheating.

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