Recipes

[lasvegasfoodie]

This is a little different take on stuffed peppers

2 large bell peppers, whatever color you like

3/4lb ground pork

1/3C chopped onion

1 8oz can diced tomatoes

1/2C chicken stock

1/3C uncooked long grain rice

1 tablespoon Worcestshire Sauce

1 teaspoon dried basil leaves

1/4C grated swiss cheese

1/4C grated cheddar cheese

sliced natural almonds

Preheat oven to 375. Halve peppers lengthwise, removing seeds and membranes. Place peppers into boiling salted water for 3 minutes. Remove from water, sprinkle the insides with salt and invert on paper towels to drain. Meanwhile in large skillet cook the pork and the onion until meat is golden brown and the onions are tender. Stir in undrained tomatoes, chicken stock, rice, Worcestshire sauce and basil. Bring mixture to boil, reduce heat cover pan and let simmer until rice is tender about 18 minutes. Stir in swiss cheese. Fill the pepper halves with the meat mixture, Place the filled peppers in a 2qt baking dish along with any extra filling. Sprinkle with cheddar cheese and almonds. Bake uncovered for 12-15 minutes until heated through.