Kitchen

Her Pork Stuffed Green Peppers

Written by Jen Sill

Written by Jennifer Sill

Our good friends sent home a Target bag full of peppers from their garden.  They didn’t make a big deal about it, they just stuck it in my husband’s truck on his way home the other night.  But, WOW!  I feel like I should send them a State Fair Blue Ribbon for these beautiful peppers!!  (Scroll down a bit for the green pepper recipe.)

(Also, click here to see what veggies are ‘in season’ right now.  Scroll to the bottom of the article.)

We got Jalepenos:


Which we smoked with a recipe similar to Julie’s poppers.  Here are ours:

We also got beautiful green peppers:

Coincidentally, I got this recipe in my email from my favorite meal planner: Menu for the Week

Pork Stuffed Green Peppers

Ingredients:

6 large green bell peppers

1 lb ground pork

1 onion – chopped

3 cloves garlic – minced

1/2 cup fres parsley

2 teaspoons cajun seasoning

1 tablespoon Worchestershire sauce

1 cup cooked rice

1 8-ounce can tomato sauce

1 cup sharp cheddar cheese – shredded

Directions:

1. Preheat oven to 350 degrees

2. Cut off tops of bell peppers and wash, inside and out, remove seeds and set aside.

 

BTW, One of the best tips I've ever held on to is from Rachel Ray. ALWAYS keep a plastic bag on your counter when you're cooking. Throw the trash/scraps/seeds/etc in the bag. When you're done clean up is much easier. Plus, when you tie off the bag (you can even double bag) the trash can doesn't stink as much.

 

3. Brown ground sausage on medium heat in a large skillet and drain.  Add onions and garlic.  Saute for 10 minutes.  Add Worchestershire sauce, tomato sauce, parsley, rice and Cajun seasoning and mix well.  Lower heat, cover and cook for 10 minutes, stirring occasionally.

4. Using a spoon, stuff filling evenly into peppers.

5. Sprinkle with cheese.

5. Bake in preheated oven for 30 minutes.  (We also tried these on the grill at about 400 for 25-30 minutes.  Make sure you put them in a foil pan.  Also, keep the cheese off until the last 5-10 minutes.  Love the added grill flavors!!

 

About the author

Jen Sill

For nearly 15 years Jennifer spent her time clawing her way up the chain as a television producer and newsroom manager. She’s helped create and produce newscasts and talkshows. Just as she was realizing some of her professional goals, she decided to give it all up for a family. Although Jennifer has lived in Miami and L.A., she has always called Nebraska home. She always knew she wanted to raise her children in the Midwest.
Jennifer is now trying to find her way in a new world. She may be frenzied and frazzled sometimes, but she would not give up being a mom to her almost four year old and her almost two year old for anything.

3 Comments

  • There’s something missing in the instructions for this recipe. Mine came out very dry and the pork does not stay together after cutting into the Bell pepper. Perhaps water inside the pan or more tomato sauce? Also, it tasted under-seasoned and found a some catsup did the job, about two tablespoons.