Mediterranean Stuffed Peppers

Servings: 6
Prep Time: 35 minutes


1 lb. ground American pork

3 large bell peppers (any color)

1/2 cup white rice

14 oz. canned diced tomatoes

1 white onion (finely diced)

2 Tbsp. butter

1 cup chicken broth

1 Tbsp. olive oil

1 tsp. salt

1/2 tsp. pepper

1 Tbsp. cinnamon

1 Tbsp. marjoram (substitute oregano)

1/4 cup parsley (diced)

1/2 cup whole milk Greek yogurt

1. Preheat the oven to 375°F.

2. Slice the bell peppers in half and take out any seeds and place in a 9x13-inch baking dish.

3. Drizzle with 1 tablespoon of olive oil and place in the oven for 10 minutes.

4. While the peppers bake, prepare the ground pork filling.

5. Heat a large skillet over medium high heat and melt the butter.

6. Once the butter is melted, add in the onion and sauté for 3-5 minutes.

7. Add in the ground pork and cook for 5-7 minutes until mostly browned.

8. Remove the pepper from the oven and set aside.

9. Add in the salt, pepper, and cinnamon to the ground pork mixture, and stir.

10. Add in the can of diced tomato (don’t drain it, the juice will help cook the rice), the rice and stir well.

11. Reduce to low heat and continue to cook for 5 minutes. Add in the chicken broth.

12. Cover the skillet and cook for another 5 minutes or until the rice is fully cooked. Cook ground pork to an internal temperature of 160°F.

13. Scoop the filling into the peppers and top with fresh parsley.

14. Serve the peppers right away, or you could pop them back into the oven for another 5 minutes if you’d like the peppers softer.

15. To serve, add 2 tablespoons of Greek yogurt to the top of each pepper and a sprinkle of parsley.

Courtesy of the National Pork Board, Des Moines, Iowa.