Pork Loin Stuffed Bell Peppers
Juicy pork loin, mixed with savory spices and vegetables, stuffed into bell peppers for a high-protein, flavorful meal.
15 min
Prep
30 min
Cook
4
Serves
450
Calories
Macros · per serving
42g protein
45g carbs
12g fat
Ingredients
For 4 servings
- 600 g pork loin
- 4 bell pepper
- 1 cup brown rice
- 400 g black beans
- 400 g canned diced tomatoes
- 4 green onion
- 2 clove garlic
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- salt — to taste
- black pepper — to taste
Instructions
- 1
Cook the brown rice according to package instructions.
- 2
Preheat the oven to 375°F (190°C).
- 3
Halve the bell peppers lengthwise and remove the seeds.
- 4
In a pan, heat olive oil over medium heat. Add minced garlic and chopped green onions, sauté until fragrant.
- 5
Add diced pork loin to the pan and cook until lightly browned, about 5-7 minutes.
- 6
Stir in cumin, chili powder, salt, black pepper, diced tomatoes, and black beans. Cook for another 5 minutes.
- 7
Mix cooked rice into the pork mixture.
- 8
Stuff each bell pepper half with the pork and rice mixture, pressing down slightly to fill.
- 9
Place stuffed peppers in a baking dish and cover with aluminum foil.
- 10
Bake in the preheated oven for 25-30 minutes until the peppers are tender.
- 11
Serve warm.
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