It is time for a confession. Until we started testing this new recipe for stuffed peppers, I had never made a vegetable stuffed with anything. It always seemed too fancy to me and it looked like a lot of work. After testing this recipe quite a few times, I realized that it is not a lot of work to make stuffed peppers, it is actually pretty easy. It also tastes great and looks really nice, so maybe I was right on the fancy part.
My favorite thing about this recipe is that the filling can be made in advance. To make the filling, cook ground sausage or beef; then add seasoning, sauce, rice, and cheese. This filling can then go right into pepper halves to bake or it can be saved for another time. You can save the filling in the refrigerator for up to four days. You can save it in the freezer for up to three months. The best thing about making the filling ahead of time is that you can make as many, or as few, stuffed peppers as you need. For example, if you have a family of four, you could make four stuffed peppers right away and then save the filling for the other four for another day.
I hope you will not wait long to try out our Stuffed Pepper recipe.
Serving Size: 1 stuffed pepper half
- 1/2 pound ground Italian sausage, turkey sausage, or beef
- 1 onion, chopped (about 1 cup)
- 1 teaspoon dried oregano leaves
- 1 can (15 ounces) spaghetti sauce
- 3 cups cooked brown rice
- 1 cup shredded mozzarella cheese (divided)
- 4 green or red peppers (softball size)
- Preheat oven to 350°F.
- Sauté sausage and onion in a large skillet over medium heat until browned and cooked to 155°F. Pour off any fat.
- Stir in oregano, spaghetti sauce, rice, and 1/2 cup cheese.
- Wash peppers, cut in half lengthwise, and remove seeds. Arrange in a 9×13-inch baking dish.
- Spoon sausage mixture into the peppers, mounding on the top.
- Cover with foil. Bake for 30 minutes. Remove the foil and sprinkle remaining 1/2 cup cheese on top. Continue to cook another 10 minutes.
- Do not pour fat down the drain. Pour fat from sausage into a bowl. Place bowl in refrigerator until hard and then spoon into the trash.
- To make smaller meals, freeze filling in three or four portions. When ready to eat, thaw a portion and bake in two or three pepper halves.
Shredded pork sandwich is an easy meal for a busy day. This is the type of meal that I like to have on my menu each week because some nights I am too worn out to put much energy into a meal. All you need to do is:
- Pull your leftover cooked pork from our January recipe out of the freezer,
- Thaw it in the microwave,
- Make coleslaw to top the sandwiches while the pork is thawing,
- Put your sandwiches together, and
- Serve with some fruit and a glass of milk for a complete meal.
Since that recipe was so easy, I would like to take a moment of your time and talk about something a little more difficult – menu planning. I plan a menu each week based on the food that I already have on hand. This saves me money at the grocery store because I only buy what I need. I like to keep my menu flexible by listing seven supper meals (I go shopping once per week). Instead of assigning one meal to each day, I let the way each day is going dictate which meal I choose. For example, if I am having one of those days when I am feeling too worn out to cook, I choose an easy recipe like shredded pork sandwiches. If you would like more information on menu planning, the SpendSmart.EatSmart website has a great section on menu planning.
I hope you enjoy this shredded pork sandwich recipe!
Shredded Pork Sandwich
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 teaspoon mustard
- 1/3 cup light mayo
- 3 tablespoons cider or white vinegar
- 1 package (16 ounces) shredded cabbage
- 2 cups shredded pork (from pork chili featured in January recipe)
- 4 whole wheat buns
- 4 tablespoons barbeque sauce
Make the coleslaw
- Mix sugar, salt, mustard, and mayo together in a large bowl. Add vinegar and stir with a wire whisk or fork.
- Add the shredded cabbage to the bowl. Stir until ingredients are mixed well. You will use half the coleslaw for the sandwiches. You can use the other half as a side or with another meal.
Make the sandwiches
- Thaw shredded pork from the pork chili recipe, if it is frozen. Reheat in the microwave for 2 minutes. Stop and stir. Reheat for 1 more minute. The temperature should be 165 degrees Fahrenheit.
- Layer ½ cup shredded pork on bottom of 1 whole wheat bun. Put 1 tablespoon barbeque sauce on shredded pork. Put ½ cup coleslaw on barbeque sauce. Put top of 1 whole wheat bun on coleslaw.
• Look for coleslaw that is labeled ready to eat or triple washed.
• Coleslaw will keep for 4 days in the refrigerator if it is covered.
• This is a very quick meal because the pork is already prepared.