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Pork Stuffed Peppers
1 packet Cream of Tomato Soup
4 medium red bell peppers, tops removed and hollowed
1 cup hot water
1 small onion, diced
1 cup ground pork, cooked
1 tbsp Worcestershire sauce
1 cup long grain brown rice, cooked
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp Italian seasoning
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Blanch peppers for 2-3 minutes, to soften, them transfer immediately to an ice bath.
In a small bowl, combine soup with water; mix well.
In a non-stick skillet, heat onion and pork until onion is soft and pork is hot. Mix in Worcestershire sauce, rice, spices and soup mixture. Stir until combined; remove from heat.
Fill peppers with pork and rice mixture, place in baking dish, and bake in preheated oven for 15 minutes.
Nutrition Information Per Serving
Serves 2
| Calories | 203 |
| Fat | 7g |
| Protein | 15g |
| Carbohydrate | 20g |
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