These easy stuffed peppers are loaded with tender chunks of marinated pork roast and rice for a dinner fit for busy weeknights or special guests! Thank you to Smithfield for sponsoring this simple dinner recipe.
Are stuffed peppers a regular dinner at your house? I have to say this is the first time I’ve ever made them! I remember having them a couple times as a kid and not being a fan (sorry, mom!), so I guess I was never inclined to make them myself.
Just like I tell my kids though, our tastes change, so we need to try things again every so often. Maybe stuffed peppers weren’t my favorite food as a little girl, but I’ve sure changed my tune now. These are so delicious and easy!
When I say easy, I mean e-a-s-y. The filling only needs four little ingredients, starting with a Smithfield Homestyle Pork Roast. If you are cooking for a crowd, you can cook up the roast just for this recipe and make a LOT of peppers. It’s also a great way to enjoy leftover roast if you enjoyed it on its own the night before.
The other filling ingredients are cooked rice, green peas, and cream of mushroom soup. I like to use an organic brand of soup that has all-natural ingredients, but of course the regular kind will work well too! Either way, it’s best to get a reduced-sodium soup if you can find it for a perfectly seasoned result.
The hardest part about this pork stuffed pepper recipe is figuring out how to eat them! How do you enjoy your stuffed peppers? Do you cut bites of the pepper and eat it along with the filling, or do you eat the filling and then the pepper. OR do you *gasp* not eat the pepper at all? I want to know all about it, so tell me in the comments!
If you answered that you don’t eat the pepper, or if you are thinking you won’t make this recipe because you don’t like bell peppers, I have a suggestion! Try stuffing tomatoes instead :) I have a recipe for mac and cheese stuffed tomatoes, and that post includes a video for how to scoop tomatoes for stuffing. It’s a cinch and a great alternative for pepper haters :)
I hope you can find a Smithfield Homestyle Pork Roast to try in this recipe, but if you can’t, pick up one of their marinated fresh pork tenderloins to use instead. You could even use leftover pork rib meat like I did in this Pork Mac and Cheese!
- 1 Smithfield Homestyle Pork Roast cooked according to package instructions (I used the slow cooker method.)
- 6 bell peppers (your choice of colors)
- 2 cups cooked rice (frozen rice is an easy shortcut)
- 1 cup frozen green peas
- 10–12 ounces condensed cream of mushroom soup (low sodium if possible)
- 1 1/2 cups shredded cheddar cheese
- Preheat oven to 375 degrees F.
- Shred or chop the cooked pork into bite sized pieces. You will need approximately half a roast for this recipe.
- Carefully cut off the top of each pepper. Use your fingers to pull out the seeds and white ribs inside the peppers. Arrange peppers in a 13 x 9″ baking dish.
- Stir together pork, rice, peas, and soup. Scoop filling evenly into each hollowed pepper. Cover with foil, and bake in preheated oven for 25 minutes.
- Carefully remove the hot peppers from the oven, and remove foil. Sprinkle cheese over each pepper, and return to the oven, uncovered, for 5-8 minutes longer until cheese is evenly melted.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner, Red Meat
- Cuisine: American
Thank you again to Smithfield for sponsoring today’s recipe. Want more quick and easy recipes made with fresh marinated pork? Visit the Smithfield Real Flavor Real Fast site or follow them on Facebook! You can also check out these dishes: