Pork Tenderloin Stuffed Peppers with Brown Rice and Spinach
It's exciting to discover new favorite foods, especially when you haven't given them a chance in the past... or in this case, downright avoided them.
So, bell peppers. I never liked bell peppers (the proof was in the pile of leftovers every time I got fajitas). But it turns out I just don't like the green ones. The red, yellow and orange ones are so much sweeter. And well worth the extra price you pay for them... which may have been the reason why I passed them over in the first place. But, these days I can't get enough. I roast them for salads, chop them up to add flavor to soups and stews, and use the baby bells to dip in hummus.
And my favorite way to use them? Stuffed peppers.
This version uses pork tenderloin, but they're versatile enough to use any type of meat you'd like, including steak, chicken, or even leftover shredded beef or pork from last night's pot roast or crockpot meal. You can even use tofu or a meat substitute for a vegetarian option.
A little spicy from the Cajun seasoning, and just enough richness from the melted mozzarella cheese. This dish has all the elements of comfort food meets healthy food... with a few really good-for-you foods like spinach and brown basmati rice added in.
1/2 onion, chopped
12 oz. pork tenderloin, cooked and cut into cubes
8 oz. (1/2 can) diced tomatoes, drained
1-1/2 c. cooked brown basmati rice
1/2 tsp. Cajun seasoning (salt-free if possible)
1/4 tsp. fresh grated nutmeg
5 oz. fresh spinach
Salt and pepper as desired
6 oz. mozzarella cheese, shredded
3 bells peppers, cut in half and seeds and membranes removed (yellow is my favorite)
Preheat oven to 350 degrees. In a large skillet, saute the chopped onion in 1 tsp. olive oil until softened and translucent. Add in the tomatoes, rice, pork, seasonings and spinach. Cook over medium-high heat until spinach is wilted. Turn off heat and set aside.
Cut peppers in half and remove seeds and membranes. Place in a 9x13 pan that has been sprayed with non-stick spray. Stuff the peppers with the pork and rice filling. Top with shredded mozzarella cheese and bake until cheese is melted and lightly browned, and peppers are soft, about 25 minutes.