This twist on Italian stuffed peppers swaps the traditional beef and rice filling for a mouthwatering mix of ground pork, bulgur, aromatics, and Italian-inspired seasonings. Enjoy them as a wholesome and flavorful weeknight dinner or make-ahead meal!
Preheat the oven to 180C/350F. Lightly grease a large baking dish.
Slice the bell pepper in half, remove the seeds, and place it in the baking dish, sliced side up.
Heat olive oil in a skillet over medium-high heat. Add onion and cook until it becomes translucent. Add garlic and cook for one minute more.
Add the ground pork and cook until it changes color and starts browning. Add the spices followed by bulgur. Mix everything and add parmesan and tomatoes. Cook for a couple of more minutes and set aside.
Evenly distribute the filling amongst the peppers and bake in the oven for 30 minutes. Top with mozzarella cheese and cook until the cheese melts.
Notes
TO STORE: Keep the leftovers in a sealed container in the fridge for up to 5 days.TO FREEZE: Place cooled stuffed peppers in a freezer-safe container and freeze for up to 6 months. Thaw in the fridge before reheating. TO REHEAT: You can either reheat leftover stuffed peppers in the microwave or a 350°F/180°C oven until heated through.