Pregnancy Friendly Classic Pork Stuffed Peppers
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Learn more →Ingredients
4 servings
- 4 large bell peppers (any color)
- 1 lb ground pork
- 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
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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.
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