Stuffed Pork Peppers

Stuffed Pork Peppers
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  1. 2 tablespoons avocado oil
  2. 2 small onions, chopped
  3. 1 teaspoon dried red pepper flakes (optional)
  4. 1 red or green jalapeño, chopped
  5. 3 cups lean cubed pork
  6. 4 cloves garlic, minced
  7. About 1 teaspoon ground chipotle pepper or to taste
  8. 1 teaspoon smoked salt
  9. 1/4 cup or so chopped green onion
  10. 4 small tomatoes, chopped
  11. 3 or 4 large sweet yellow bell peppers
  12. Cubes of cheese -- your choice (cheddar, gruyere, etc.)
  1. In a skillet, heat oil and, with the red pepper flakes, sauté the jalapeño and onions till soft. Add garlic, stir and sauté about 30 seconds more. Add the meat, salt, chipotle, green onions, and tomatoes, stir together and cook the meat. Cut the tops off each pepper, and set aside. Discard seeds & membrane.
  2. Add a cube or two of cheese to the bottom of each pepper. Discarding any liquids, fill each about halfway with meat filling, then add another cube of cheese, then add the rest of the filling and top with another 1 or 2 cubes of cheese. Return the tops to the peppers and secure with a toothpick or two. Line the stuffed peppers up in a muffin or bread pan. Bake at 350 for 1 1/2 hours.
  1. Roll any leftover meat mixture into tortillas and top with cheese for pork burritos. You may thicken with a little leftover liquid and corn starch.