Cheesy Pork-Stuffed Bell Peppers
Juicy bell peppers stuffed with flavorful pork and topped with gooey melted cheese – a crowd-pleaser for dinner!
Equipment
- nonstick skillet
Ingredients
- 3 bell peppers stems and seeds removed
- 1 tablespoon olive oil
- 3 scallions chopped
- 1 teaspoon fresh garlic minced
- 12 ounces lean pork ground
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fish sauce
- 2 ripe tomatoes pureed
- 3 ounces Monterey Jack cheese grated
Instructions
Prepare the Bell Peppers
- Cook the bell peppers in boiling salted water for 4 minutes.
- Drain and set aside.
Cook the Filling
- Heat the olive oil in a nonstick skillet over medium heat.
- Sauté the scallions and garlic until tender and fragrant.
- Add the ground pork and cook until browned.
- Drain excess fat.
- Season with salt, black pepper, and fish sauce.
- Stir in 1 pureed tomato and mix well.
Assemble the Peppers
- Divide the pork filling among the bell peppers.
- Arrange them in a lightly greased baking dish.
- Pour the remaining tomato puree around the peppers.
Bake and Top with Cheese
- Preheat the air fryer to 380°F (190°C).
- Bake the stuffed peppers for 13 minutes.
- Sprinkle grated Monterey Jack cheese on top and bake for another 6 minutes, or until the cheese is melted and bubbly.
Serve
- Serve the peppers warm and enjoy!
Notes & Wine Advice
Wine Advice
Pair with a medium-bodied red wine like Pinot Noir or a refreshing iced tea for a non-alcoholic option.
Nutrition values
Calories: 425 kcal | Carbohydrates: 9.5 g | Protein: 38.3 g | Fat: 25.9 g | Sugar: 5.2 g