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)
Cubed mozzarella
Diced or crushed pineapple
Frozen mixed veggies
Italian seasoning
Salt/pepper
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.
Happy eating!!!
Hungry says
Do you have a preference in peppers when making this? For instance, do you prefer reds over greens, etc etc?
Feisty Foodie says
Haha when I saw your comment, I thought “crap, did I not include that?” but I just looked and reading FAIL ! Hehe, it’s next to the ingredient list. I prefer red for stuffing, because the yellow/orange tend to be more expensive and sooo good raw, it seems a shame to cook them. Green is rarely in my crisper because I don’t prefer that grassy taste to them, though there are some dishes I’ll use them – if they’re going to be cooked to death, it mellows the grassiness, or sometimes you want it a little grassy.
Hungry says
Oops! Total fail by me. Honestly, I normally just pass over the actual recipe because reading through the post is enough for me. I’d only refer to the recipe back when I plan on making it.
Feisty Foodie says
Same here, actually, so I understand. All good!