Stuffed Bell Peppers
“Great Everyday Meals can be done with simple ingredients and basic cooking techniques.” Those who have followed Momma Cuisine know that this is my style of cooking and truly believe it.
This recipe uses nothing but Pantry Basics yet has a great presentation and great taste!
- 6 red bell peppers
- 2 cups of cooked white rice
- 1/2 lb of ground pork
- 1/2 medium Spanish onion – diced
- 2-3 cloves of garlic – minced
- 1 cup of sweet corn – canned or fresh
- 2 tsp of Italian seasoning
- 1/4 tsp Paprika
- 2 tsp Kosher salt
- Red Pepper Flakes
- 3 tbl olive oil
Heat the oven to 375 degrees.
Take each bell pepper and cut of the tops, taking as little of the peppers off. Core out the inner membranes. Take the top pieces of the bell pepper and chop up the useable pieces to be sauted in with the ground pork.
Heat a large saute pan on med-high heat with olive oil. Saute the onions and garlic until softened for about 5 minutes. Add the Italian seasoning and a small pinch of red pepper flakes.
After about 2-3 minutes, add the ground pork, breaking it up into small pieces and brown for about 6-7 minutes. Add the salt and paprika, chopped red bell peppers and sweet corn and saute for another 5 minutes. Add fresh cracked pepper to taste and turn off heat.
Toss in the cooked white rice and set aside.
In a baking dish, drizzle all the red bell pepper “shells” with olive oil and a little salt. Stuff each pepper with the rice stuffing, packing it it carefully.
Place in the oven for 30 minutes, uncovered.
Substitute the ground pork with 2 cans of black beans or garbanzo beans…YUMMY!