Whole 30 Classic Pork Stuffed Peppers

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

4 servings

4 large bell peppers (any color)
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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
Chef's tip
Use cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet.
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
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy 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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