Anti Inflammatory Classic Pork Stuffed Peppers

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Anti Inflammatory Classic Pork Stuffed Peppers

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 large bell peppers (any color)
1 lb ground pork
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained, liquid reserved
1 cup cooked long-grain white rice
Chef's tip
Already-cooked brown rice swaps in 1:1 with no other changes to the recipe.
1 tsp dried oregano
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 can (15 oz) tomato sauce
½ cup shredded mozzarella cheese

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Finely dice the reserved pepper tops, discarding the stems, and set aside.
2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the diced onion and diced pepper tops and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!