Pork and Mushroom Stuffed Peppers

​Serves 4 – 5
 
 
4 to 5 large bell peppers, de-stemmed and clean of seeds
Oil spray
2 tablespoons olive oil
1 large garlic clove, minced or pressed
1 onion*, finely diced
¾ to 1 lb. ground pork
1 cup diced mushrooms (button or shitake work well)
1 cup diced tomatoes
½ cup shredded cilantro
 

1. Preheat the oven to 375o.
2. Spray a baking dish with oil.  Add the peppers, opening down.
3. Bake the peppers for about 12 to 15 minutes.  Remove from the oven.
4. Heat the oil in a large sauté pan.
5. Add the minced garlic and gently sauté for a minute.
6. Add the onions and sauté until translucent.
7. Add the pork and cook while stirring for 2 to 3 minutes.
8. Add the mushrooms and mix gently.  Cook for another 2 or 3 minutes.
9. Add the tomatoes, stirring for another 2 to 3 minutes.
10. Remove the pork mixture from the heat.  Add the cilantro and mix well.
11. Using a large spoon, fill each pepper with the stuffing mixture.
12. Place baking dish into the oven and bake for about 10 minutes

 
*Shallots, leeks, garlicscapes and ramps are all happy variations depending on availability.