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Bell Peppers Stuffed with Pork
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Serves 4 |
|1 lb. ground pork|
|1/2 cup onion, chopped|
|1 garlic clove|
|2 cups cooked rice|
|1 cup tomatoes, crushed|
|1 tsp. basil, dried|
|1 tsp. paprika|
|1/2 tsp. thyme, dried|
|4 green bell peppers, thoroughly washed|
|to taste bottled hot sauce|
|to taste bread crumbs|
|to taste parmesan, shredded|
- Preheat oven to 375 degrees F.
- In a large skillet set over medium heat, brown the ground pork. Add onion and garlic; cook until onion is tender then drain off grease. Add eggs, rice, tomatoes, basil, paprika, and thyme; stir to combine then set aside.
- With a paring knife, carefully cut off the tops of the peppers then remove the veins and seeds from within. Stuff each pepper with the pork mixture. Top each pepper with a little bit of hot sauce and breadcrumbs, and about a tablespoon of shredded Parmesan. Bake for 45 to 50 minutes then serve while still hot.
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