Stuffed peppers have become a staple in our house! My sweet mountain man loves ’em!
They are such an easy crowd pleaser with a great balance of nutritious and delicious! My favorite time to make them is late summer, when bell peppers are bountiful in the garden and at the
farmers market! But, they are really quite fabulous anytime of year! Thank you to our neighbors at Cross Creek Farm for the yummy pastured raised pork used in this recipe!
Grace Haven Stuffed Peppers–
2 large organic bell peppers
1 lb of grass fed ground pork sausage
A handful of organic mushrooms, sliced
A heap of organic baby kale & spinach
Your favorite homemade tomato sauce
Salt & pepper to taste
2 tablespoons of EVOO
2 cloves of minced garlic
Preheat oven to 400 degrees
Warm olive oil in a large skillet and sauté garlic for 1 minute over medium heat. Add ground pork & cover until the meat is thoroughly cooked.
While that’s cooking, hollow out your peppers. Cover them with foil and cook them in the oven until they get nice and juicy! Make ’em sweat, which is about 15-20 minutes.
Once the meat is cooked, add the tomato sauce and mushrooms. I used a homemade tomato sauce I made from our bountiful harvest of heirloom tomatoes this summer. Get in my belly delicious! I did not drain the small amount of pork fat from the skillet (some of you are probable cringing). The fat adds such an incrediblely luscious flavor to the tomato sauce. So amazing!
Let the sauce simmer on a medium low heat for 20 minutes. Add your greens and let them cook in the sauce for the last few minutes.
Add your meat sauce to your peppers. If you really want to go crazy, add a couple layers of shredded cheese. Then, sprinkle a bit on top because you only live once!
Place in a Pyrex dish and cook for 15 minutes, making sure the peppers cook completely.
Voila! You have yourself a fabulous meal that everyone will love!Enjoy!