Pork-Stuffed Green Peppers with Tomato Rice
Tender green bell peppers filled with savoury ground pork, tomato rice, onion, and cheese. This comforting baked meal is easy to portion and reheat for weekday lunches.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 1 serving
Ingredients
- 1 g Black Pepper
- 30 g Cheddar Cheese
- 220 g Green Bell Pepper
- 140 g Ground pork
- 2 g Italian Seasoning
- 5 g Olive oil
- 60 g Onion
- 55 g Rice
- 2 g Salt
- 160 g Tomato Sauce
Instructions
- Heat the oven to 190°C. Cook the rice according to the package directions.
- Cut the green bell peppers in half lengthwise and remove the seeds and white membranes.
- Heat the olive oil in a skillet over medium heat. Cook the onion for 3 to 4 minutes until softened.
- Add the ground pork, Italian seasoning, salt, and pepper. Cook for 5 to 6 minutes, breaking up the meat, until no longer pink.
- Stir the cooked rice and 100 grams of the tomato sauce into the pork mixture. Spoon the filling into the pepper halves.
- Place the stuffed peppers in a small baking dish. Pour the remaining tomato sauce around them and cover the dish.
- Bake for 25 minutes. Uncover, sprinkle with cheddar, and bake for 5 more minutes until the peppers are tender and the cheese is melted.