I've been looking for lighter recipes, both in fat and red meat contents. Today I decided to give it a try and stuff peppers with rice and veggies, and pork! The taste is amazing, is the perfect balance between sweet and salt. You should definitely try them!
- 1/2 lb ground pork
- 4 bell peppers (the colors you prefer)
- 1/2 small onion, diced
- 1/2 tbsp minced garlic
- 1 cup black beans, drained
- 1 cup rice, cooked
- 2 tbsp canned jalapeño pepper, diced
- 1/2 cup mozarella cheese, shredded
- 4 slices of Monterey Jack cheese or any melting cheese
- 1/2 tsp vegetable oil
In a skillet, heat vegetable oil and onion, around 4-5 minutes.
Add garlic and cook for 2 more minutes.
Add peppers and cook for another 4 minutes.
Place pork in the same bowl as veggies and add rice and beans.
Add cheese and jalapeño peppers.
Stir until well blended.
I'm trying to show a very think cut I made on the bottom of the peppers, so they would keep standing. Maybe it's not very clear, sorry =(
Fill the peppers with the filling.
Bake for 45 minutes at 360°F. You can cover them if you prefer.
Place a slice of cheese on top of each pepper (or more shredded cheese).
Place under broiler for 3 minutes.