Thursday, February 6, 2014

pork stuffed bell peppers

a week or two ago, i made some stuffed peppers and posted the delicious picture on my instagram. that means i've sworn myself into sharing the recipe. let me warn you, this is different from any other stuffed pepper recipe you will find. i have tried other recipes and didn't like them... peppers were mushy and overpowered all other flavors. so when i imagined up these little guys, i wanted to have something flavorful, delicious, and not tomatoey or too soft. and well, it worked. and we loved them! so enjoy!

pork stuffed bell peppers

3 large green bell peppers 
1lb package of pork sausage
1 small onion, chopped
1/2 cup of cooked brown rice*
garlic powder
1/4 cup of sour cream
2 heaping tbsp ketchup
1 egg
1 tsp paprika
salt and pepper

*because brown rice takes so long to cook, i always make a bunch so i have plenty of left overs into he fridge. 

cut the tops out of the bell peppers. i cut a nice big circle and get all the seeds out. cut as much pepper from the circles as you can (the edible part), chop, and set aside. then cut each pepper in half from top to bottom.  place pepper halves on baking sheet and set aside.

in a large skillet, cook pork sausage with onions, peppers, garlic, and desired salt and pepper. when meat is fully cooked add rice and mix. 

in a small bowl (or i use my over sized measuring cup), mix remaining ingredients until well blended, then add the mixture to meat and rice. 

divide meat mixture between peppers. pack it in, they will be overflowing. bake hole side up at 350 degrees for about 20 minutes. if you want your peppers a little softer, bake for 30 minutes. like i said earlier, i like mine with a little crisp. 


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