Michael Symon Stuffed Peppers Recipe
If you’ve never tried Michael Symon’s stuffed peppers, you’re in for something seriously memorable!It's all about the filling ya'll!I’ve found that using a mix of ground beef and pork adds a richness you just can’t get with one meat alone.One extra step you can do is season each component separately—the filling, the sauce, and even the peppers themselves.To keep the peppers from drying out, I cover the baking dish with foil for the first half of cooking. It locks in the steam and keeps everything juicy.The tomato sauce is so flavorful and rich that I usually spoon a little extra on top right before serving!
Servings: 4
Ingredients
- 4 Bell Peppers
- 1 lb Ground Pork
- 1 tsp Olive Oil
- 1 cup Cheese shredded
- 1 tsp Salt
- 1/2 cup Breadcrumbs
- 1/4 cup Onion diced
- 1 can Tomato Sauce 15 oz.
- 2 cloves Garlic minced
- 1 tsp Black Pepper
Instructions
- Preheat your grill to medium-high heat.
- Use a large skillet directly on the coals for best results.
- Add olive oil to the skillet, then brown the ground pork for about 3 to 5 minutes.
- Transfer the pork to a mixing bowl once browned.
- Cut the tops off the bell peppers and remove the seeds.
- Spoon the pork mixture into each pepper until they’re full.
- Mix tomato sauce with minced garlic and pour into a baking dish.
- Place the stuffed peppers in the sauce.
- Grill the peppers to lightly char them, about 2 minutes per side, then enjoy this aromatic dish!