Pork Stuffed Peppers

This year was the first year we've actually gotten a decent harvest of bell peppers (some sort of red pepper, due to a labeling problem we don't know which variety), and made a great stuffed pepper recipe using them. This also gave us a way to use some of the pork we have in the freezer, you could use any ground meat that you have on hand. I originally found a version of this recipe here, my modifications are in blue below.

• However many red peppers you need (ours were fairly small) cored and seeded
• 1 pound ground pork
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1 cup cooked brown rice
• 2 tablespoons raw sunflower kernels
• 1/2 cup plain yogurt
• Smoked Spanish Paprika
• Chili Powder
• Chipotle Powder
• 1/4 teaspoon salt
• Black Pepper
• 15-20 Cherry Tomatoes

1. Add pork to pan and lightly brown. (Our pork didn't need any additional fat added to stop sticking) After lightly browning, add onion, carrot, and celery. Saute until vegetable are soft.
2. Add spices (Smoked Paprika, Chili Powder, Chipotle Powder to taste. Add 5-6 of the cherry tomatoes, halved. Continue to cook 2-3 minutes.
3. Add Brown rice to pan, allow to cook on low for 1-2 minutes.
4. Transfer to mixing bowl, stir in yogurt and sunflower kernels
5. Stuff peppers with mixture
6. Place peppers in baking deep baking dish. Add remaining cherry tomatoes to the dish around peppers.
7. Bake at 350F for 40-50 minutes, or until peppers are cooked to your liking.

This recipe turned out to be quite tasty. I am constantly amazed at how much I enjoy using yogurt as a binder for casseroles and stuffings. The tangy flavor it adds is just great.