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Ingredients
- 1 Tbsp vegetable oil
- 2/3 cup diced onions
- 1 lb ground pork
- 1 cup cooked brown rice
- 1 14.5 oz can fire-roasted tomatoes do not drain
- 1 pkg fajita seasoning
- 1-1/2 cups shredded Mexican blend cheese divided
- 3 large red bell peppers
- 1/4 cup water
- Toppings such as plain Greek yogurt, cilantro, diced avocado, sliced jalapenos, etc. (optional)
Ingredients
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Instructions
- Pour vegetable oil into a skillet over medium heat. Add onions and cook for approx. 1–2 minutes, stirring frequently. Add ground pork and cook until no pink remains. Stir in the brown rice, tomatoes with liquid, fajita seasoning, and 1 cup of the shredded cheese; set aside.
- Preheat grill to 400 degrees. Cut the bell peppers in half (from the stem to the bottom of the core) and remove the seeds. Grill the peppers for approx. 1–2 minutes on each side then remove from the grill.
- Place the peppers in a foil pan and divide the filling between the six pepper halves. Sprinkle the remaining cheese onto the stuffed peppers. Pour 1/4 cup of water into the bottom of the foil pan then cover tightly with aluminum foil. Place the foil pan onto the grill and let cook for 15 minutes. Remove the foil and cook an additional 5 minutes. Serve warm with toppings, if using.
Recipe Notes
Recipe and photo courtesy of the Iowa Pork Producers Association.
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