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.


  • 1 pound ground pork
  • 3 green bell peppers (large)
  • 1/4 cup raisins
  • 1/2 cup onion (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


  1. Remove tops, seeds, and membranes from peppers. Cut in half lengthwise. Cook in boiling salted water for 5 minutes; drain.
  2. Soak 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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