Pork and Cheese Stuffed Bell Pepper

A comforting baked meal-prep pepper filled with extra lean ground pork, rice, tomato sauce, and melted cheese. It portions easily and reheats well for simple lunches or dinners.

Pork and Cheese Stuffed Bell Pepper
Prep time
15 min
Cook time
40 min
Yield
1 serving

Ingredients

  • 180 g Bell Pepper
  • 1 g Black Pepper
  • 150 g Extra Lean Ground Pork
  • 4 g Garlic
  • 2 g Italian Seasoning
  • 35 g Mozzarella cheese
  • 5 g Olive oil
  • 60 g Onion
  • 55 g Rice
  • 1 g Salt
  • 140 g Tomato Sauce

Instructions

  1. Heat the oven to 190°C. Cook the rice according to the package directions.
  2. Cut the bell pepper in half lengthwise and remove the seeds. Place the halves cut-side up in a small baking dish.
  3. Heat the olive oil in a skillet over medium heat. Cook the onion and garlic for about 3 minutes.
  4. Add the ground pork, salt, pepper, and Italian seasoning. Cook, breaking up the pork, until no longer pink.
  5. Stir in the cooked rice and 100 grams of the tomato sauce. Spoon the filling into the pepper halves.
  6. Pour the remaining tomato sauce around the peppers. Cover the dish and bake for 25 minutes.
  7. Uncover, sprinkle with mozzarella, and bake for 8 to 10 minutes, until the cheese is melted and the pepper is tender.