Categories: Meals

Ingredients

• 1 lb. mini tricolor sweet Italian peppers
• 2 tbsp. olive oil
• 1/2 cup minced sweet onion
• 1 tsp thyme leaves
• 2 tsp kosher salt
• 4 garlic cloves, minced
• 2 cups reserved pulled Slow-Roasted Pork Shoulder
• 1 cup reserved Basmati Rice Pilaf
• 1 cup whipped cream cheese
• 1 cup Provolone, grated
• 1 large egg, beaten
• 2 tbsp. chopped parsley
• 1/4 tsp red chili flakes
• Black pepper
• 1/2 cup panko
• 1 lime, cut into wedges

Directions

1. Preheat the oven to 375.

2. To prepare the peppers for stuffing, use a paring knife to cut out a lengthwise strip to create a long opening. Repeat with the remaining peppers, reserving the pepper strips. Carefully remove the membranes and seeds from inside of each pepper, then arrange the peppers cut side up on a rimmed baking sheet. Dice the pepper strips and set aside.

3. To prepare the filling, in a large saute pan over medium-high heat, heat the olive oil until hot. Add the diced peppers, onion, thyme, and 1 tsp of the salt and saute until the onion is translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Set aside to cool.

4. In a large bowl, combine the pork, rice, cream cheese, cooled onion mixture, Provolone, egg, parsley, chili flakes, remaining salt, and the black pepper. Mix well.

5. Using a teaspoon, stuff each pepper with a generous amount of the filling so it domes on top of the pepper. Sprinkle with the panko.

6. Bake until the panko and peppers are browned around the edges, 8-10 minutes. Serve with lime wedges.

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