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!
Easy Stuffed Peppers with Pork
Dinner doesn’t get easier than these pork and rice stuffed peppers! You only need six ingredients and a little time to get these cheesy peppers on the table tonight!
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
- 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
Instructions
- 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:
April says
Do u pecook the pepper
Rosie says
No, April, it is a fresh pepper that you will be placed with the half-roasted pork, followed by the next instruction :) enjoy!
Cathy Trochelman says
Stuffed peppers are always such a great dinner option, and they sound particularly delicious stuffed with pork!
Jessica | The Novice Chef says
Why didn’t I think of that?! I make stuffed peppers all the time! I’ve never stuffed them with pork roast!
Brandy | Nutmeg Nanny says
I LOVE the idea of stuffing them with pork!
Lora @savoringitaly says
I’m going to be dreaming about stuffed peppers all day! Stuffed peppers are such a part of my Italian childhood…yours look fantastic!!
Melanie | Melanie Makes says
That four ingredient filling is a game changer!
Joanne says
I am looking for that roast at a few of my local supermarkets. Thanks for another good recipe!
fiona says
Wow, I gotta try these soon! :)
Heather | All Roads Lead to the Kitchen says
I love Smithfield products, but I’ve never seen this one. I am definitely going to look for it, it sounds amazing…and so do these stuffed peppers!
Andi Gleeson says
This roast is brand new, so hopefully you’ll see it in stores soon if not yet. I love the Smithfield roasts and tenderloins because they are easy to make two meals out of! Happy Holidays, Heather xo
Bud says
Even though Smithfield sold out to the Chinese years ago. I buy local when possible.
carrie @ frugal foodie mama says
Oooooo…. I have never made stuffed peppers before with roast pork! This is genius. :)
Andi Gleeson says
Thanks, Carrie! It’s a really good way to use leftover roast instead of just having the same thing again the next day :)