Elevate Dinner with Easy Pork Stuffed Peppers

Looking for a fresh spin on stuffed peppers? These simple pork stuffed bell peppers are the answer! They take the classic stuffed pepper recipe up a notch by swapping out the typical ground beef for tasty ground pork. The savory pork filling loaded with cheese, rice and seasonings pairs perfectly with the sweet bell pepper shell. Best of all, this meal comes together with just a few simple steps, minimal prep and one baking sheet. Let's talk details on how to make these great stuffed peppers!

Red Bell Peppers Make the Ideal Shell

For the best vessel for stuffing, choose firm, large red bell peppers. The thicker walls hold up to stuffing and baking better than flimsier green peppers. Slice off the tops and scoop out the seeds and membranes.

Get a Good Grip

Use a sharp paring knife when prepping the peppers. Washing them first makes them easier to handle.

Sauté the Filling Ingredients

In a skillet, cook ground pork, rice, onion, garlic and spices until the pork is browned and rice softens. Stir frequently to break up the meat. This builds maximum flavor. Drain any excess grease after.

Don't Skimp on the Spices

The spices are key for delivering big flavor. Play around with different combinations to suit your tastes.

Mix in the Cheese

After sautéing the pork and rice mixture, stir in shredded cheese like cheddar or pepper jack until melted and incorporated. The cheese ensures ultra creamy, decadent filling.

Go Crazy with the Cheese

Feel free to use any melty shredded cheese you love. Mixing varieties is encouraged for maximum cheesy impact.

Fill Those Peppers Up

Spoon the cheesy pork filling evenly into the hollowed out peppers. Mound it up generously. The filling will shrink down a bit during baking. Top each pepper with more cheese if desired.

Pack It In

Don't be afraid to really stuff these peppers full. The bountiful filling is the best part!

Bake Until Hot and Melty

Place filled peppers upright in a baking dish and bake at 375°F for about 30 minutes until peppers are tender and filling is piping hot. The cheese will be perfectly melted throughout.

Keep Your Eye on Them

Baking times can vary based on size of peppers. Watch carefully to avoid overcooking.

Serve with Simple Sides

These stuffed peppers are fairly self-contained but pair nicely with:

- Buttered rice, pasta or mashed potatoes

- Roasted broccoli or asparagus

- Fresh green salad or coleslaw

- Garlic bread or biscuits

Let's Review This Straightforward Recipe

For easy, cheesy pork stuffed pepper bliss:

1. Prep bell peppers by slicing off top and cleaning out insides.

2. Make savory pork and rice filling, sautéing first.

3. Mix in shredded cheese until melted and incorporated.

4. Pack filling generously into pepper shells.

5. Bake until peppers are tender and filling is heated through.

Top 5 Pork Stuffed Pepper Questions

Can I make these ahead of time?

Yes! Fill and refrigerate unbaked peppers up to 24 hours before baking.

What other meats work in this filling?

Ground turkey or chicken can sub for the pork. Beef works too.

Do I need to pre-cook the rice?

Nope! Raw rice cooks up just fine as the peppers bake.

Can I freeze leftover stuffed peppers?

Sure can. Cool fully then freeze for up to 3 months.

What's the best way to reheat leftovers?

microwave or bake at 350°F until warmed through. The filling may need extra moisture.

In Conclusion

These simple pork stuffed peppers check all the boxes. They're easy to prep, a breeze to bake, family-friendly, and full of flavor. Switch up the filling to suit your tastes or use different colored peppers. Just stick to the basic method for stuffed pepper success every time!