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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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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2226 Calories from Fat 1394

% Daily Value*

Total Fat 156 g240.2%

Saturated Fat 71.1 g355.5%

Trans Fat 0 g

Cholesterol 494.9 mg165%

Sodium 1468.9 mg61.2%

Total Carbohydrates 100 g33.4%

Dietary Fiber 14.5 g58.2%

Sugars 22.6 g

Protein 107 g213%

Vitamin A 111.1% Vitamin C 1014.7%

Calcium 56.8% Iron 59.6%

*Based on a 2000 Calorie diet


Blue Cheese And Pork Peppers Recipe