Stuffed Peppers with Pork, Caramelized Onions, and Jasmine Rice -

Stuffed Peppers with Pork, Caramelized Onions, and Jasmine Rice

Course: Main Course

Cuisine: American, Canadian

Keyword: hearty, stuffed peppers, winter food

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: pepper halves

Calories: 789kcal

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.

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Equipment

Ingredients

For the caramelized onions

2 cups yellow cooking onions (approx. 1-2 large onions) trimmed, peeled and diced
3 Tablespoons vegetable oil
½ teaspoon kosher or sea salt or 1/4 tsp. Table salt

For the filling

1½ pounds lean ground pork
1 teaspoon kosher or sea salt or 1/2 teaspoon Table salt
½ teaspoon dried oregano
½ teaspoon chicken bouillon powder optional
¼ teaspoon ground black pepper
2 teaspoons fresh garlic (4 cloves) trimmed, peeled and minced (or pressed)
¼ cup flat-leaf parsley rinsed and roughly chopped (reserve 2 Tbsp. for garnish)
1½ cups Jasmine rice day old cooked and cooled
1 cup fresh mozarella cheese (60% Moisture & 20% M.F.) diced into ½-inch cubes

For the peppers

3 large bell peppers (any colour) rinsed, trimmed, seeded and cut into half lengthwise
3¾ cups Tomato sauce of your choice
1 Tablespoon white sugar
6 slices Jalapeno-Havarti cheese

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Instructions

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 9x13-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!

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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.

Nutrition