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Pork Stuffed Peppers

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Pork Stuffed Peppers
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Servings: 4
Recipe by: Frankie


1 cup white rice
1 1/2 cups chicken broth
1 lb ground pork
1 medium yellow onion, diced
4 bell peppers
2 cloves garlic, minced
1/2 tsp paprika
1 tsp oregano
4 oz monterey jack cheese


1. Cut tops off peppers and rinse. Set hollowed out peppers to the side and dice tops of peppers, set to the side.

2. In a large pot bring 4 quarts water to a boil and add hollowed peppers with a 1/4 tsp salt. Cook peppers in water for about 4 to 5 minutes. Set peppers upside down on paper towels to drain.

3. In a medium pot bring rice and chicken broth to a boil over medium high heat. Cover pot and turn heat to low for 10 minutes. Turn heat off, DO NOT REMOVE COVER. Let stand 15 minutes.

4. In a dutch oven over medium heat add pork, onion, diced pepper tops and 1/8 tsp salt. Cook about 10 minutes or until pork is cooked through, stirring occasionally. Turn to low heat and add garlic, paprika and oregano. Cook for 2 more minutes.

5. Preheat oven to 350 degrees F

6. Add rice to pork mixture and stir to combine.

7. Place hollowed peppers in a baking dish and fill half way with pork mixture. Add half of the cheese inside the peppers. Fill the peppers the rest of the way with remaining pork mixture and top with remaining cheese.

8. Place in oven and bake for about 25 minutes.

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