"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Wednesday, May 4, 2011

Stuffed Peppers with Brown Rice and Pork

4 green peppers
3 Tbsp. olive oil
1/4 # ground pork
1/4 # Italian sausage, remove casing
1 med. onion, diced
2 cloves garlic, minced
1 carrot, diced
2 stalks celery, diced
2 Tbsp. cider vinegar
1/2 C. frozen corn
1/2 C. frozen sweet peas
1 C. cooked brown rice
1 C. diced tomato concasse (skin removed, remove pulp)
1 tsp. marjoram
1/4 C. chopped parsley
1/2 C. grated asiago cheese
salt and pepper, to taste
1 C. tomato sauce

Preheat oven to 375°F.  Remove tops of green peppers and remove seeds, leaving the insides hollow.  Reserve on the side.  Heat a large skillet over medium high heat, add 1 Tbsp. oil.  When oil is hot, add pork and sausage, season with marjoram, salt and pepper and cook.  Using a wooden spoon chop meat and mix the two together, continue to cook until browned, 4-5 minutes.  Remove meat from pan and reserve in bowl.  Return skillet to heat and add last 2 Tbsp. of oil to pan, once hot, saute onions for 2-3 minutes.  Add carrots and celery and cook until the start to soften, 3-4 minutes.  Add garlic and cook an additional minute.  Add corn and peas, cook for 2-3 more minutes, making sure everything is hot.  Add tomatoes and vinegar, cook another 1-2 minutes.  Add parsley and rice, mix well.  Transfer  rice and vegetable mixture to the reserved meat in bowl.  Add cheese and mix well.  Taste and adjust seasoning with salt and pepper, if needed.
Stuff each pepper with rice mixture and place peppers in baking dish, cover with foil and place in oven.  Cook for 30 minutes or until peppers are fully cooked, tender and filling is hot.  
While peppers are cooking, heat tomato sauce.  Once peppers are done, pour a little sauce on the bottom of a plate and place stuffed pepper in the middle, shave a little extra asiago cheese over and serve.  I accompanied this with a baby green salad dressed lightly with balsamic vinegar and olive oil. Enjoy!

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