Stuffed Bell Peppers
Makes 12 (Halves), or 6 (Whole)
1 pk Bacon
6 Red Bell Peppers
1 White Onion
1 Bushel Green Onions
2 tbsp Minced Garlic
1 1/2 cups Rice
Cheddar Cheese, Shredded
Seasonings; ‘Garlic Powder’, ‘Onion Powder’, ‘Seasoning Salt’, ‘Salt’ and ‘Pepper’
• Cook the Pork fully in a frying pan, add in your Seasonings, we used; Onion Powder, Garlic Powder, Seasoning Salt, and Salt. (We just sprinkle some on top while it’s cooking.) Stir the pork/seasonings around. Make sure to chop the pork up with plastic spatula while cooking, to make small pieces of meat.
• Cut up your White Onion into small pieces, add it and the Garlic to your pork, let it all cook together for a bit, before taking it off the heat and placing it to the side. (If you wanted you could Saute your onion first, before adding it to the pork).
• Cook Bacon on stove, when Bacon is half cooked take off and chop into bite size pieces, finish cooking bacon, put on plate and with paper towel, pat down bacon bits soaking up the rest of the grease, put it to the side.
• Start cooking your rice, follow instructions on the packaging. When rice is fully cooked. Put to the side.
• Cut up your bushel of Green Onions.
• Take your Red Bell Peppers and one at a time, cut the stem/seeds out, chop the pepper in half, finish cleaning the seeds out. Repeat until all peppers are done.
• Preheat heat oven to 350 C
• Line a cookie sheet with parchment paper.
• Combine Pork Mixture, Bacon, Green Onions, Rice, and (1 cup) of shredded Cheddar Cheese in a large bowl.
• Take one half of a bell pepper at a time, and stuff it full with the meat mixture from the large bowl. Then shred some Cheddar Cheese on top, and add Salt and Pepper on top of the cheese. Repeat until all peppers are stuffed, and topped with cheese, salt and pepper.
• Put the stuffed peppers on the cookie sheet, leaving a bit of room in between them all. (May have to do two batches).
• Cook in oven for 15 minutes. If your cheese isn’t completely melted, feel free to put back in oven, but just watch carefully. Take out and let stand for a couple minutes. (They are hot).
MenuDuet’s Notes: In the picture displayed;
-Long time to cook and prepare, well worth it.
-We used Maple Bacon.
-We pureed our white onion, but you don’t have to.
My partner has been talking about stuffing some peppers for awhile now, and as you can see we tried Orange and Red Bell Peppers, both tasted delicious but in the end, we both agreed, the red peppers tasted best with this stuffing.
A bunch of food we love, stuffed in a toasty, crunchy, pepper. Topped with cheese! This recipe was so tasty, and really filling! These are also just as good the next day heated up in the microwave for lunch!
This is another recipe we are planning on making again and again! A delicious classic to add to our recipe book!
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I took the picture displayed, with my camera.