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Ingredients
- 1.5 lbs. pork shoulder, ground
- 8 red bell peppers, seeds removed and blanched
- 1 cup arborio rice, cooked
- 1 small sweet onion, minced
- 1 cup pecorino cheese, shredded
- 32 oz. tomato sauce
- 3-4 garlic cloves, minced
- handful of parsley, chopped
- 1 Tbsp. marjoram
- salt, to taste
- black pepper, to taste
- olive oil, for frying
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat the oven to 400°F.
Start by preparing the bell peppers. I like to boil the peppers for two minutes to cut down the baking time in the oven, but it is not a necessary step. Slice the tops off and place aside to use them later again. Next, remove the seeds from the inside of the peppers.
In a frying pan, pour a drizzle of olive oil and add the onion and garlic to fry for about two minutes or until golden.
For the stuffing; you can buy the pork already ground or you can ground it up yourself, which is what I prefer, using a meat grinder. In a large bowl, mix the pork, fried onion and garlic, cheese, marjoram, parsley, salt and pepper. Add about 3/4 of the rice and 1 cup of the tomato sauce and mix together.
In a baking dish, pour the rest of the tomato sauce into the dish and make sure to move the dish around so that the sauce covers the bottom evenly.
Scoop a handful of the stuffing into each pepper, filling them to the top and then place onto the baking dish. Place the pepper tops back on top of each pepper. This helps to cook the stuffing evenly.
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