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Blue Cheese And Pork Peppers

Microwaverina's picture
  Butter/Margarine 1 Tablespoon
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Green peppers 4 Large
  Water 2 Tablespoon
  Ground pork 1 Pound
  Stalk celery 1 , chopped
  Cooked rice 1 Cup (16 tbs)
  Cream cheese 3 Ounce, softened (1 Package)
  Blue cheese 2 Ounce, crumbled (1/2 Of A 4 Ounce Package)
  Sliced pimiento 2 Tablespoon, chopped

In a small bowl micro-cook butter or margarine, uncovered, on 100% power (HIGH) 30 to 40 seconds or till melted.
Stir in bread crumbs, then set aside.
Cut tops from green peppers, then discard seeds and membranes.
Chop enough of the tops to make 1/2 cup, then set aside.
Place peppers, cut side up, and water in an 8 x 8 x 2-inch baking dish.
Cover with vented clear plastic wrap.
Micro-cook on 100% power (HIGH) 3 minutes.
Drain and set aside.
Crumble pork into a 2-quart casserole, then stir in chopped pepper and celery.
Micro-cook, covered, on 100% power (HIGH) 5 to 6 minutes or till pork is no longer pink, stirring once to break up pork.
Drain off fat.
Stir in rice, cream cheese, blue cheese, and pimiento.
Mound meat mixture into pepper shells.
Cover with vented clear plastic wrap.
Micro-cook on 100% power (HIGH) 4 to 5 minutes or till filling is hot and peppers are crisp-tender, rotating the dish once.
Sprinkle with bread crumb mixture.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
14 Minutes

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Blue Cheese And Pork Peppers Recipe