Recipe: Pork Stuffed Peppers (using ground pork)

PORK-STUFFED PEPPERS

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 breadsticks.

3 large green peppers
1/4 cup raisins
1 pound ground pork
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 teaspoon salt
1 cup cooked brown rice
2 tablespoons sunflower kernels
1/2 cup plain yogurt

Preheat oven to 350 degrees F.

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

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.

Servings: 6
Source: National Pork Board