Name: Easy Stuffed Peppers with Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
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

Ingredients

Units Scale

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

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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.

Author: Andi Gleeson
Prep Time: 15
Cook Time: 30
Category: Dinner, Red Meat
Cuisine: American