Pork-Stuffed Peppers

Name: Pork-Stuffed Peppers
Total time: 4200 s
Yield: 6 servings
Ingredients: 1 pound ground pork; 3 green bell pepper large; 1/4 cup raisins; 1/2 cup onions chopped; 1/2 cup carrots chopped; 1/2 cup celery chopped; 1/4 teaspoon salt; 1 cup brown rice cooked; 2 tablespoons sunflower kernels; 1/2 cup plain yogurt

Pork

10Ingredients

380Calories

70Minutes

Description

A terrific showcase for the fresh bell peppers from the garden. A simple dish for a late summer meal. Complete with a fresh garden salad and Corn Pudding.

Ingredients

servings:

1 pound ground pork
3 green bell pepper (large)
1/4 cup raisins
1/2 cup onions (chopped)
1/2 cup carrots (chopped)
1/2 cup celery (chopped)
1/4 teaspoon salt
1 cup brown rice (cooked)
2 tablespoons sunflower kernels
1/2 cup plain yogurt

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Directions

1Remove tops, seeds, and membranes from peppers. Cut in half lengthwise. Cook in boiling salted water for 5 minutes; drain.
2Soak raisins in water 10-15 minutes; drain and set aside. Combine pork, onion, carrot, celery and salt in a medium skillet. Cook over medium heat until pork is done and vegetables are tender, stirring occasionally. Drain thoroughly. Add rice, sunflower kernels, yogurt and raisins; mix well. Spoon mixture into peppers. Place in a 12x8x2-inch baking dish. Bake at 350 degrees F. for 30 minutes or until heated through.

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