4 red bell peppers:
Slice off the top of the peppers and remove the seeds and ribs.
Place cut side down on parchment paper covered cookie sheet. Bake at 350 for 20 min.
When the peppers are raw they will not give when you squeeze them. When they’re done they’ll give a little- but don’t wait till they’re squishy.
1 medium onion, diced
1 tsp avocado oil
1 tsp jarred minced garlic
1lb ground pork
1 tbsp Balanced Bites Italian seasoning
salt to taste (start with 1/2 tsp)
8oz mushrooms, diced
1 15 oz can diced Italian tomatoes
about 1 cup cooked white rice
Italian shredded cheese blend (optional)
Sautée onion in 1 tsp avocado oil in large skillet (with sides, preferably). After 2 min, add garlic. After 2 more minutes add pork, salt and Italian seasoning and sauté until browned, chopping up with spatula as it cooks. When it’s cooked, add the mushrooms and sautée 5 minutes. Add the can of tomatoes with liquid. Cook until liquid is reduced and mixture isn’t runny (a few minutes). Add about 1 cup cooked rice, a little at a time until reaching the desired ratio (totally personal preference).
Spoon mixture into peppers and top with cheese if desired. Place back on cookie sheet. If the peppers don’t stand up on their own, use ramekins. Put back in 350 degree oven for 7-10 minutes!