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Pork Stuffed Bell Peppers


  • 6 green bell peppers, tops cut off and seeded
  • 1 lb. ground pork
  • 1/3 cup chopped onion
  • salt and pepper to taste
  • 1 (14.5 oz.) can Italian Style Diced Tomatoes, not drained
  • 1 tsp. Worcestershire sauce
  • 1/2 cup uncooked rice
  • 1/4 cup water (a tad more if needed)
  • 1 cup mozzarella cheese, shredded
  • 2 (10.75 oz.) cans condensed Tomato Bisque Soup
  • 1/2 cup water


Preheat the oven to 350 degrees F.

In a large skillet, saute pork and onions for 5 minutes or until pork is browned, then season with salt and pepper. Stir in the tomatoes, Worcestershire sauce, rice, and water. Cover and simmer for 15 minutes or until rice is tender. Remove from heat and stir in the cheese.


Stuff each pepper with the pork and rice mixture and place peppers top side up in a baking dish.

Combine soup with 1/2 cup water in a bowl and pour over the peppers. Bake covered for 25 to 35 minutes until almost heated through and then an additional 5 minutes uncovered.

By Deeli from Richland, WA

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