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If you are looking for a satisfying, all-in-one weeknight dinner, these Stuffed Peppers with Ground Pork are about to become your new favourite. This recipe takes classic Western comfort food and gives it a delicious, savoury upgrade!
We are taking sweet bell peppers and stuffing them with a hearty mix of ground pork, fragrant Jasmine rice, and deeply sweet caramelized onions. Baked on a bed of rich tomato sauce and topped with melted Jalapeño Havarti cheese, it is the perfect meal for busy nights when you want the oven to do most of the heavy lifting.
Why You’ll Love This Recipe
Perfect Balance of Flavours: The sweet caramelized onions perfectly balance the savoury, umami-rich pork and the kick from the jalapeño cheese.
Great for Leftovers: Got leftover Jasmine rice in the fridge? This is the ultimate way to repurpose it!
Make-Ahead Friendly: You can stuff these peppers a day in advance and simply pop them in the oven when you get home from work.
All-in-One Meal: Protein, carbs, veggies, and sauce all baked into one delicious, edible bowl.
Ingredients You Will Need
This recipe relies on simple, accessible ingredients to build incredible layers of flavour.
For the Base & Sauce:
Large Bell Peppers: Any colour will work! Choose wide peppers so you can add more filling!
Tomato Sauce: One large jar (about 880 ml) of your favourite store-bought pasta or tomato sauce. We will add a tablespoon of white sugar to it to cut the acidity.
For the Savoury Filling:
Lean Ground Pork: Rich, tender, and incredibly flavourful. (You can substitute with ground beef, chicken, or turkey).
Jasmine Rice: Cooked and slightly cooled. (Day-old rice is actually best because it holds its shape without getting mushy!)
Yellow Onions: Slowly caramelized to coax out their natural sweetness.
Cheese: Fresh Mozzarella cubes mixed into the filling, plus sliced Jalapeño Havarti (or Cheddar/Provolone) for the melted topping!
For the Seasoning:
Fresh garlic, flat-leaf parsley, dried oregano, Kosher salt, black pepper, and an optional dash of chicken bouillon powder for extra depth.
How to Make Pork Stuffed Peppers (Step-by-Step)
Phase 1: Caramelize the Onions
Heat 3 tablespoons of vegetable oil in a non-stick skillet over medium heat.
Add the diced yellow onions and a pinch of salt. Sauté slowly until they are deeply golden brown and fragrant. Remove from heat and let them cool. (Reserve 1/4 cup of these onions for the sauce!)
Phase 2: Prepare the Peppers & Sauce
Clean the Peppers: Wash the bell peppers. Cut around the stem with a paring knife, then slice each pepper in half lengthwise. Scoop out the seeds and the white ribs.
Prep the Baking Dish: To save on dishes, we assemble everything right in the pan! Pour the jar of tomato sauce into a 9×13-inch glass baking dish. Stir in 1 tablespoon of white sugar and the reserved 1/4 cup of caramelized onions.
Phase 3: Mix the Filling and Stuff
The Meat Mixture: In a large bowl, combine the raw ground pork, salt, dried oregano, bouillon powder, black pepper, minced garlic, the rest of the caramelized onions, and the chopped parsley.
Add the Carbs & Cheese: Gently mix in the cooked Jasmine rice and the cubed Mozzarella cheese until evenly distributed.
Stuff: Spoon the filling generously into each pepper half. (Note: If you have extra filling, simply roll it into meatballs and drop them directly into the tomato sauce between the peppers!)
Phase 4: Bake and Broil
Bake: Cover the baking dish tightly with aluminum foil. Bake on the middle rack at 375°F (190°C) for 1 hour, or until a meat thermometer inserted into the center reads 155°F–160°F.
The Cheesy Topping: Carefully remove the foil. Place a slice of Jalapeño Havarti cheese on top of each pepper. Switch your oven to Broil (High) and cook for 3 minutes until the cheese is melted, bubbly, and lightly browned. Garnish with fresh parsley and serve!
💡Pro Tips for the Best Stuffed Peppers
The Secret to Perfect Rice: Why do we use day-old rice? Freshly cooked, warm rice has too much moisture. When mixed with the raw pork, it can turn into mush while baking. Day-old, cold Jasmine rice has a firmer texture that absorbs the pork juices perfectly!
Soften the Peppers Faster: If you prefer your bell peppers to have a very soft, melt-in-your-mouth texture, blanch the empty pepper halves in boiling water for 3 minutes before stuffing them.
Add a Crunchy Topping: If you want a textural contrast to the soft filling, mix a handful of Panko breadcrumbs with a little melted butter and sprinkle it over the cheese before broiling!
Complete Your Dinner Menu
These hearty stuffed peppers are a meal on their own, but they pair beautifully with a fresh, crisp side or a warm bowl of soup! Try serving them alongside:
No, I highly recommend against using raw rice for this specific recipe. Because there is no added liquid (like broth or water) mixed directly into the filling, raw rice will not cook through and will remain hard and crunchy. Always use pre-cooked rice!
Can I make these stuffed peppers ahead of time?
Yes! This is a fantastic meal-prep recipe. You can stuff the raw peppers with the filling, place them in the baking dish with the sauce, cover tightly, and keep them in the fridge for up to 24 hours. When you get home from work, just pop the dish straight into the oven! (Note: You may need to add 5-10 extra minutes of baking time since the dish is starting from cold).
Why do you add sugar to the tomato sauce?
Store-bought tomato sauces can sometimes be very acidic or tart. Adding just one tablespoon of white sugar neutralizes that acidity and brings out the natural sweetness of the tomatoes and caramelized onions.
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Stuffed Peppers with Pork, Caramelized Onions, and Jasmine Rice
Enjoy a comforting dinner with these delicious stuffed peppers made with ground pork, jasmine rice, Mozzarella / Jalapeno Havarti cheese, and caramelized onions on a bed of tomato sauce! An easy weeknight meal for busy nights.
Servings 6pepper halves
Course Main Course
Cuisine American, Canadian
Ingredients
For the caramelized onions
2cupsyellow cooking onions (approx. 1-2 large onions)trimmed, peeled and diced
Caramelize the Onions: Heat 3 Tablespoons of vegetable oil in a skillet over medium heat. Add the diced onions and ½ teaspoon salt. Sauté slowly until golden brown and fragrant. Remove from heat and let cool. (Reserve ¼ cup of these onions for the sauce).
Prep the Peppers & Sauce: Preheat the oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the stems, seeds, and white ribs. Pour the jar of tomato sauce into a 9×13-inch baking dish. Stir in 1 Tablespoon of white sugar and the reserved ¼ cup of caramelized onions.
Mix the Filling: In a large bowl, combine the raw ground pork, salt, oregano, bouillon powder, black pepper, minced garlic, the remaining caramelized onions, and chopped parsley. Gently mix in the cooled Jasmine rice and cubed Mozzarella cheese until combined.
Stuff the Peppers: Spoon the pork and rice filling generously into each pepper half. Place the stuffed peppers into the baking dish on top of the tomato sauce. (If you have extra filling, roll it into meatballs and place them in the sauce).
Bake and Broil: Cover the baking dish tightly with aluminum foil. Bake on the middle rack for 1 hour, or until the internal temperature of the filling reaches 155°F–160°F. Remove the foil, place a slice of Jalapeño Havarti cheese on each pepper, and broil on high for 3 minutes until the cheese is melted and bubbly. Garnish with fresh parsley and serve hot!
Nutrition
Serving1pepper half with sauceCalories789kcalCarbohydrates58gProtein36gFat45gSaturated Fat18gPolyunsaturated Fat7gMonounsaturated Fat16gTrans Fat0.4gCholesterol121mgSodium1316mgPotassium934mgFiber6gSugar14gVitamin A3607IUVitamin C117mgCalcium345mgIron3mg
Video
Notes
Add a Crunchy Topping: If you want a textural contrast to the soft filling, mix a handful of Panko breadcrumbs with a little melted butter and sprinkle it over the cheese before broiling!
Can I use raw rice in the filling?No, I highly recommend against using raw rice for this specific recipe. Because there is no added liquid (like broth or water) mixed directly into the filling, raw rice will not cook through and will remain hard and crunchy. Always use pre-cooked rice!Can I make these stuffed peppers ahead of time?Yes! This is a fantastic meal-prep recipe. You can stuff the raw peppers with the filling, place them in the baking dish with the sauce, cover tightly, and keep them in the fridge for up to 24 hours. When you get home from work, just pop the dish straight into the oven! (Note: You may need to add 5-10 extra minutes of baking time since the dish is starting from cold).Why do you add sugar to the tomato sauce?Store-bought tomato sauces can sometimes be very acidic or tart. Adding just one tablespoon of white sugar neutralizes that acidity and brings out the natural sweetness of the tomatoes and caramelized onions.
Can I use raw rice in the filling?
No, I highly recommend against using raw rice for this specific recipe. Because there is no added liquid (like broth or water) mixed directly into the filling, raw rice will not cook through and will remain hard and crunchy. Always use pre-cooked rice!
Can I make these stuffed peppers ahead of time?
Yes! This is a fantastic meal-prep recipe. You can stuff the raw peppers with the filling, place them in the baking dish with the sauce, cover tightly, and keep them in the fridge for up to 24 hours. When you get home from work, just pop the dish straight into the oven! (Note: You may need to add 5-10 extra minutes of baking time since the dish is starting from cold).
Why do you add sugar to the tomato sauce?
Store-bought tomato sauces can sometimes be very acidic or tart. Adding just one tablespoon of white sugar neutralizes that acidity and brings out the natural sweetness of the tomatoes and caramelized onions.
