Savory Stuffed Yellow Bell Peppers with Ground Pork

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Savory Stuffed Yellow Bell Peppers with Ground Pork are a vibrant and satisfying dish that will brighten any weeknight dinner. These colorful peppers are packed with a savory mixture of ground pork, quinoa, and spices, making them a wholesome and delicious meal option. Plus, they’re easy to prepare, allowing you to get dinner on the table in no time while impressing your family or guests.

Why You’ll Love This Recipe

This dish is not just a feast for the eyes; it’s also a hearty and nutritious meal that combines flavors and textures perfectly. Here’s why you’ll crave these stuffed peppers:

• Colorful presentation that makes dinner exciting.
• Balanced meal with protein, grains, and vegetables.
• Quick prep time for busy weeknights.
• Customizable to suit your taste preferences.
• Leftover-friendly for easy lunches the next day.

Ingredients

• 4 large yellow bell peppers
• 1 pound ground pork
• 1 cup cooked quinoa
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 tablespoon olive oil
• ½ cup shredded cheese (cheddar or mozzarella), optional
• Fresh parsley, chopped (for garnish)

How to Make Stuffed Yellow Bell Peppers with Pork

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the yellow bell peppers and remove the seeds and membranes. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until 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 quinoa, drained diced tomatoes, smoked paprika, oregano, salt, and black pepper. Mix well and cook for another 2-3 minutes to combine the flavors.
6. Fill each pepper with the pork and quinoa mixture, pressing down gently to pack it in. If using cheese, sprinkle it on top of the stuffed peppers.
7. Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish to create steam, which helps cook the peppers.
8. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
9. Garnish with chopped parsley before serving.

Tips for the Best Results

• Choose firm yellow bell peppers for easy stuffing and a beautiful presentation.
• Feel free to adjust the spices according to your preference; add some heat with crushed red pepper flakes if you like it spicy.
• Make sure to drain the canned tomatoes well to avoid a watery filling.

Easy Variations

• Swap ground pork for ground turkey, chicken, or beef for a different flavor profile.
• Add black beans or corn to the filling for extra texture and nutrition.
• Use brown rice or couscous instead of quinoa for variety.

What to Serve With It

• A crisp green salad with vinaigrette.
• Garlic bread or crusty rolls to soak up any juices.
• Steamed broccoli or green beans for a healthy side.
• A refreshing yogurt sauce or salsa for added flavor.

Storage and Reheating

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Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for a few minutes or place them back in a preheated oven at 350°F (175°C) until heated through.

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