- 4-6 large peppers (I used Cubanelle, but regular bells are fine)
- 1-3 cups of a cooked grain such as rice, quinoa, couscous or a mixed pilaf (I like to cook it in chicken broth or use leftovers)
- 1 pound ground pork
- 1 egg
- ½ cup of onion, chopped fine
- ⅓ cup grated cheese (I used Port Salut, which is soft so I chopped instead of grating)
- 1 small clove garlic, minced
- 1 three inch sprig of rosemary, minced (or 1 teaspoon dry)
- Salt and pepper (to taste)
- A wedge of dry cheese like Parmesan (I used aged Gouda)
- About ½ tablespoon of butter, lard or high heat oil (for greasing pan)
Preheat oven to 425°.
Slice peppers longways and remove seeds, stem and pith while being careful not to break them. Place the peppers in the bottom of a large, greased cast iron skillet with the open ends of the peppers facing up like a bowl. In a large mixing bowl, combine the cooked grain, pork, egg, onion, ⅓ cup cheese, garlic, rosemary, salt and pepper; mix well. Spoon the mixture into the peppers (you can let it overflow if you don’t mind it being less aesthetic, the meat will brown where it touches the pan) and grate the dry cheese over the top (to taste, I like a lot of cheese so it caramelizes).
Bake for 25 minutes or until tops of stuffed peppers are browned to your liking. If the tops aren’t darkening after 30 minutes, turn the oven to broil for 1-3 minutes, watching closely so the peppers don’t burn.
About this recipe
Go online for the recipe for AUTUMN SKILLET SHEPARD’S PIE at www.edibleupcountry.com.