Stuffed Peppers Recipe

Ingredients

• 8 pieces Bell Peppers (large, any color, tops cut off and seeds removed)
• 1.5 lb Pork Shoulder (ground or finely minced)
• 1 cup Arborio Rice (cooked, cooled)
• 0.5 cup Pecorino Romano Cheese (freshly grated)
• 3 cloves Garlic (minced)
• 1 medium Onion (finely diced)
• 2 tablespoons Fresh Parsley (chopped)
• 1 teaspoon Marjoram (dried or fresh, chopped if fresh)
• 1 cup Tomato Sauce (plain or seasoned)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (for sautéing)

Instructions

1. Prepare the Peppers

   Trim the tops off the bell peppers, remove seeds and membranes, then place them in a large pot of boiling water for 2 minutes. Drain and set aside to cool.

   Time: PT5M

2. Sauté Aromatics

   Heat olive oil in a skillet over medium heat. Add minced garlic and diced onion, sauté until translucent and fragrant, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

3. Combine Filling Ingredients

   In a mixing bowl, combine the cooked Arborio rice, ground pork, sautéed garlic‑onion mixture, grated Pecorino, chopped parsley, marjoram, tomato sauce, salt, and black pepper. Mix until evenly distributed.

   Time: PT6M

4. Stuff the Peppers

   Spoon the filling into each pre‑boiled pepper, packing gently but not over‑filling. Place the pepper tops back on (optional).

   Time: PT5M

5. Bake

   Preheat the oven to 400°F. Place the stuffed peppers on a baking sheet and bake for 1 hour, or until the pork is fully cooked (internal temperature 160°F) and the peppers are tender.

   Time: PT1H

   Temperature: 400°F

6. Rest and Serve

   Remove the peppers from the oven and let them rest for 5 minutes before serving. Garnish with extra grated Pecorino and fresh parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g