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Sweet and Sassy Stuffed Peppers

Stuffed peppers I’ve been meaning to make stuffed peppers ever since we got some last week from Red Fire Farm.  We also got a pound of ground pork from Chestnut Farms, so I decided to put this to good use.  In deciding what to put in the peppers, I pretty much grabbed whatever we had in the fridge and threw it in.  These are usually the dishes that come out tasting the best.  🙂

I named this dish “Sweet and Sassy” because I put in carrots, sweet potatoes, and maple syrup for sweetness, and chili powder, red pepper flake, and Cholula for a kick.  When picking peppers for this dish, it helps to pick ones with fairly flat bottoms so that they don’t fall over and spill their stuffing goodness all over!

Sweet and Sassy Stuffed Peppers

You’ll need:

  • Olive oil, generous spray
  • 3-4 small onions, diced
  • 2 cloves garlic (I might double this next time), minced
  • 1 carrot, shredded
  • 1 sweet potato, sliced into small pieces
  • 1 pound ground pork
  • 1 green pepper, cut into ~1″ squares
  • 2 tbsp maple syrup
  • salt and pepper to taste
  • 2 tsp chili powder
  • crushed red pepper flake to taste
  • Cholula (or your favorite hot sauce) to taste
  • 4 cups rice, cooked (I used some leftover rice that I’d cooked in chicken broth)
  • 2 tomatoes, diced
  • 8 large green peppers, tops cut off and seeds removed
  • Cheese to top (I used half a Kraft 100 calorie pack for each pepper because that’s what I had on hand)

And here we go!

  1. Preheat the oven to 400 and prep all of the veggies.
  2. Saute the onion and garlic until just starting to get translucent.
  3. Add carrots and cook for several minutes.
  4. Add sweet potatoes and cook for several minutes more.
  5. Push the veggies to one side and put the pork in the center of the pan and brown.
  6. Add seasonings and cook for a few more minutes.
  7. Add maple syrup, mix, and remove pan from heat.
  8. Mix this mixture with the cooked rice and diced tomatoes, and spoon into peppers.
  9. Bake at 400 for 30 minutes.
  10. Top with cheese and bake for an additional 10 minutes.

Jon gives this a 4.5 on the OMNOMeter.  😀

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