Red Meat Allergy Friendly Cajun-Style Stuffed Mini Peppers
Total time45 min
Prep time20 min
Cook time25 min
4.5(9)
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Learn more →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
For the filling
- 1 tbsp garlic-infused olive oil
- 1 lb ground pork
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - 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
- 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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