Servings: 6
Ingredients
- 1 lb ground pork
- 3 large bell peppers any color
- 1/2 cup white rice
- 14 oz canned diced tomatoes
- 1 white onion finely diced
- 2 tbsp butter
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp canela
- 1 tbsp marjoram substitute oregano
- 1/4 cup parsley diced
- 1/2 cup whole milk greek yogurt
Instructions
- Preheat the oven to 375°F.
- Slice the bell peppers in half and take out any seeds and place in a 9x13-inch baking dish.
- Drizzle with 1 tablespoon of olive oil and place in the oven for 10 minutes.
- While the peppers bake, prepare the ground pork filling.
- Heat a large skillet over medium high heat and melt the butter.
- Once the butter is melted, add in the onion and sauté for 3-5 minutes.
- Add in the ground pork and cook for 5-7 minutes until mostly browned.
- Remove the pepper from the oven and set aside.
- Add in the salt, pepper, and cinnamon to the ground pork mixture, and stir.
- Add in the can of diced tomato (don’t drain it, the juice will help cook the rice), the rice and stir well.
- Reduce to low heat and continue to cook for 5 minutes. Add in the chicken broth.
- Cover the skillet and cook for another 5 minutes or until the rice is fully cooked. Cook ground pork to an internal temperature of 160°F.
- Scoop the filling into the peppers and top with fresh parsley.
- Serve the peppers right away, or you could pop them back into the oven for another 5 minutes if you’d like the peppers softer.
- To serve, add 2 tablespoons of Greek yogurt to the top of each pepper and a sprinkle of parsley.
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