I love stuffed peppers with their vibrant colors, assortment of textures, and comforting taste. This recipe uses ground pork, pork sausage and bacon (along with a variety of veggies) for the filling, so it’s a great opportunity to remind us of the importance of choosing the best quality pork we can.
Ideally, local, pasture-raised, organic pork is what to look for. Check eatwild.com for farmers near you who are using the best practices.
Pastured pork is naturally more tender, leaner and higher in omega-3 fats, CLAs (conjugated linoleic acid), beta-carotene and vitamin E.Print
- 1 lb. ground pork (preferably pasture-raised)
- 1 lb. ground pork sausage
- 8 pieces bacon (preferably pasture-raised)
- 1 onion, diced
- 3 celery ribs, diced
- 2 small zucchini, diced
- 2 carrots, diced
- 4 eggs, beaten
- 6 – 8 bell peppers (variety of colors)
- 1 tsp. garlic powder
- 2 tsp. dried parsley
- Salt and pepper to taste
- Preheat oven to 400º F.
- Place bacon in a single layer on a parchment lined baking sheet.
- Cook bacon for about 15 minutes, or until crispy.
- Meanwhile, cut tops off peppers and remove seeds. Discard stem, chop up tops and set aside for later.
- Remove bacon and set aside on a plate. Save bacon grease.
- Reduce oven temperature to 350º F.
- Add about 2 tbsp. bacon grease to a large skillet and heat over med-high heat. Add ground pork and sausage, breaking up and mixing with a wooden spatula.
- After meat is cooked through, add onion, celery, pepper, zucchini and carrots. Season with salt, pepper, garlic and parsley and sauté for 10 minutes.
- Stand peppers up in an 8×10″ baking dish.
- Remove skillet from heat and allow to cool slightly.
- Mix in egg and scoop filling into peppers.
- Any leftover filling can be placed in an 8×8″ baking dish to cook separately (the leftovers are great for a breakfast hash!).
- Place pans in oven for about 30 minutes (until browned on top).
If you prefer softer peppers, you can add them (after tops and seeds removed) to boiling water for about 10 minutes prior to stuffing.