Nickel Allergy Friendly Cajun-Style Stuffed Mini Peppers

Total time45 min

Prep time20 min

Cook time25 min

Nickel Allergy Friendly Cajun-Style Stuffed Mini Peppers

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Ingredients

4 servings

For the peppers

1 lb mini sweet peppers (about 16–18 peppers), halved lengthwise and seeded
1 tbsp olive oil, for drizzling
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the filling

1 tbsp garlic-infused olive oil
1 lb ground pork
4 scallions, green tops only, thinly sliced
1 medium red bell pepper, finely diced
2 stalks celery, finely diced
1 cup cooked white rice
1 tsp smoked paprika
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp dried thyme
½ tsp cayenne pepper
½ tsp black pepper
½ tsp salt
1 tbsp tomato paste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the halved mini peppers cut-side up on a rimmed baking sheet, drizzle with the 1 tbsp olive oil, and season lightly with salt. Set aside.
2
Heat the garlic-infused olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the diced red bell pepper and celery and cook, stirring occasionally, until softened, about 4–5 minutes.

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