stuffed peppers is a multicultural dish i love – be it steamed with shrimp mixture brought to you from dim sum carts or baked with tomato based meat mixture in the oven. it’s also so easy to make. i had some leftover ground pork in the freezer and lots of bell peppers in the fridge so it is a fun meal to make for the family.
while i am used to dim sum stuffed with green bell peppers, i like tomato based stuffed peppers with tri-color bell peppers. since i couldn’t add garlic due to my little one’s allergies, i added other spices like turmeric and paprika. it was delish! even little one, who usually doesn’t like bell peppers cooked, ate it all up. enjoy!
- frying pan
- baking dish
- 1 cup day old rice
- ½ cup vegetable broth
- 3 organic color bell pepper
- ½ lb ground pork
- ½ cup frozen corn
- 1 cup tomato sauce -or-
2 Tsp tomato paste + additional ½ cup vegetable broth
- 1 tsp Italian seasoning
- ¼ tsp turmeric
- ¼ tsp paprika
- extra vegetable broth (~1 cup), if needed
- salt & pepper to taste
- organic shredded cheese – your choice! *optional
preheat oven to 350 degrees F.
in a frying pan, spread out day old rice with ½ cup broth and cover to let rice soften ~5 minutes.
cut off 1 inch of the bell pepper; cut out the stems of the tops and remove the membranes and seeds of the bell pepper bottoms. place the bell peppers into a baking dish.
move rice to the sides of the pan and add ground pork to the middle of the pan. cook until pork is evenly browned. turn off flame.
add corn, tomato sauce/paste mixture and spices into the frying pan and mix thoroughly.
using a spoon, scoop mixture into the bell pepper tops and bottoms.
bake in the oven for 1 hour. check every 15 minutes, adding a few spoonfuls of extra vegetable stock on top of the pepper mixture. remove when bell peppers are tender.
remove from oven and cool. top with some shredded cheese, if desired.
resource – allrecipes: Stuffed Peppers