- 6 bell peppers, any color
- 3-4 tsp. olive oil, divided
- 1 yellow onion, peeled and finely chopped
- 2 cloves of garlic, minced
- 1 can diced tomatoes
- 3 Tbsp. tomato paste
- 1 pound ground pork
- 1 cup breadcrumbs
- 1 cup shredded mozzarella cheese
- to taste black pepper
- to taste salt
Ground pork on hand? Put a spin on your original stuffed pepper recipe by using ground pork! You'll be glad you did.
Preheat oven to 400ºF. Slice each pepper in half, through the stem, and carefully cut out the membranes and remove the seeds. Drop them into a pot of salted boiling water and let them cook for 6-8 minutes, until they are softened. Drain and arrange, skin side down, in a baking dish. You may need two baking dishes, depending on the size of the peppers. Sprinkle the insides of each pepper with salt and pepper.
Heat 2 teaspoons of oil in a large skillet. Sauté onions on medium-low heat until translucent and add garlic. Add diced tomatoes and tomato paste and cook, stirring, until combined. Remove from heat. Add the ground pork and breadcrumbs and mix until thoroughly combined.
Divide the pork mixture between the peppers. Drizzle on a little olive oil and sprinkle cheese over the peppers. Bake for 35 minutes, or until internal temperature reaches 160 degrees.