Pork Stuffed Peppers

Pork Stuffed Peppers


3-4 red bell peppers, cut in half lengthwise
1 lb ground pork
1 can black beans, rinsed & drained
1 can condensed cream of chicken soup
1 1/2 cup salsa
4-ounce can diced green chile peppers, drained
1 cup quick-cooking brown rice
1/4 cup water
1 tsp ground cumin
Tabasco, splash or two, to taste
Sliced cheese, either cheddar or Monterey Jack


Microwave the peppers for 4-5 minutes, or until softened. Cut in half lengthwise & place side by side, cut side up, in an oven-safe casserole dish.

Preheat oven to 400 degrees.

In a large skillet, cook pork until no pink remains; drain. Stir in beans, soup, salsa, chile peppers, rice, water, & cumin. Heat & stir just until bubbly. Divide & pour among the peppers. Pour any extra around the peppers.

Add the cheese slices to the top of each pepper. Bake for 20 minutes. Serve!

Kim's Notes:

This recipe is a combination of the vegetarian stuffed peppers I made recently & a pork & green chiles casserole that John & I are big fans of. Those of you paying attention may have noticed that in the pictures, I forgot to cut the peppers in half. Oops! I do recommend cutting them in half. They're a lot easier to cook & eat that way.

This dish was really good & hearty. The addition of ground pork definitely made it more appealing to my carnivore husband. We'll make this again.

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