Ingredients:
4 Large Bell Peppers [Multi Colors]
1/3 Cup Extra Virgin Olive Oil
1 Large Onion Chopped
1/2 Pounds Lean Ground Pork
8 oz Chopped Tomatoes
Garlic Clove minced + Dash Of Salt + 1 Pinch Ground Oregano
1 Teaspoon Granulated Sugar
1 1/3 Cups Long Grain Rice
Information:
Serving Size 6
312 Calories Per Serving
10 Grams Of Fat
Cooking Directions:
Preheat Oven to 400 Degrees. Cut off tops of bell peppers and spoon out seeds and webs. Set aside. In a Large skillet saute the onion until golden brown then add minced garlic and ground pork, stir for 2 minutes and add chopped tomatoes salt, ground oregano and granulated sugar. Stir fry on low-medium heat for 15 minutes. Add the rice and bring to a boil. Remove from heat and stuff bell peppers with mixture. Re top the bell peppers and wood clip or toothpick them shut. Place Stuffed Bell Peppers in a baking dish vertically. Bake for 1.5 Hours until rice is tender and fluffy. May need to cover bell peppers if browning to fast. Rice best eaten with a pair of wooden chopsticks.
