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Celery & Pork Stuffed Peppers

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  Green peppers 6 Large
  Ground pork 1⁄2 Pound
  Onion 1 Large, chopped
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Shucked oysters 1⁄2 Pint, drained and chopped
  Soft bread crumbs 3 Cup (48 tbs) (Toasted)
  Tomato 1 Large, peeled, seeded, and chopped
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon

Cut green peppers in half lengthwise.
Remove seeds and membranes and discard.
Cook the green pepper halves, uncovered, in boiling water for 5 minutes.
Invert to drain.
Sprinkle the insides of peppers lightly with salt.
In a large saucepan cook pork, onion, celery, and garlic till pork is brown and onion is tender.
Drain off fat.
Stir in oysters.
Cook oyster mixture, uncovered, about 2 minutes more.
Stir bread crumbs, tomato, salt, and pepper into pork mixture.
Stuff peppers with bread crumb mixture.
Place stuffed peppers in a 12x7 1/2x2 inch baking dish.
Bake, uncovered, in a 350° oven for 30 to 35 minutes or till hot.
Makes 6 servings.
Note: To toast bread crumbs, spread crumbs evenly in a shallow baking pan.
Bake in a 350° oven about 10 minutes or till golden.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1544 Calories from Fat 545

% Daily Value*

Total Fat 61 g93.4%

Saturated Fat 20.9 g104.5%

Trans Fat 0 g

Cholesterol 283.3 mg94.4%

Sodium 2373.2 mg98.9%

Total Carbohydrates 171 g57%

Dietary Fiber 30.5 g121.9%

Sugars 50.9 g

Protein 86 g172.9%

Vitamin A 129.1% Vitamin C 1565.2%

Calcium 49.2% Iron 137.2%

*Based on a 2000 Calorie diet

Celery & Pork Stuffed Peppers Recipe