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!
Smithfield Homestyle Pork Roast
cooked according to package instructions (I used the slow cooker method.)
(your choice of colors)
(frozen rice is an easy shortcut)
frozen green peas
condensed cream of mushroom soup
(low sodium if possible)
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.