I’ve actually made and posted about stuffed peppers twice before on Feisty Foodie – but sometimes I like tweaking things.
This time, I used pork, frozen veggies, mozzarella and pineapple.
So for one of them, I decided to try an Asian flare – topping with a soy sauce/brown sugar/garlic reduction. This worked, but it was too sweet for my personal tastes.
The other one, I kept with the Italian theme and topped with pasta sauce, and mixed some Italian seasoning through the rice stuffing as well.
“Like a Hawaiian pizza,” the BF said. “Almost.” He infinitely enjoyed this one better than the other, so I think I have a winner. A little bit of sweet mixed into the savory, and we’re good.
Cooked white rice
Ground pork (raw)
Diced or crushed pineapple
Frozen mixed veggies
Pasta sauce of your choice (I used homemade, of course)
Bell peppers, I like red or other bright colors, green is too grassy for me
Preheat oven to 375 degrees. Mix the first seven ingredients together thoroughly in a bowl.
Cut tops off bell peppers and scrape out insides to remove all seeds and membranes. Pack mixture inside, then place into a baking dish to fit all peppers snugly. Pour sauce over the top, then bake for about 30 minutes, until the top is nice and roasty looking. Serve and enjoy!
*You can also top each bell pepper with a slice of mozzarella before sauce, then bake, but I forgot.
**The soy sauce glaze was about 1/2 cup soy sauce, a little brown sugar, and 2-3 cloves of garlic, grated into it, heated in a small saucepan until the sugar dissolved and the entire thing thickened a little. You can use this for anything really.