Stuffed peppers are my husband's absolute favorite dish. These ones are an adaptation of this recipe from the Mark's Daily Apple blog, which replaces the usual rice stuffing with a mixture of meat, onions, seasonings and grated cauliflower. The original recipe calls for cooking the stuffed peppers in a slow cooker all day, but I figured if I pre-cooked the filling once I mixed it up, I could then cook the peppers in the oven with no problem. Turns out I was right. I cooked the filling in a frying pan until it was probably about half cooked, then stuffed the peppers, added a few pieces of super-sharp cheddar cheese to the tops and put them in a 425 degree oven for about 30 minutes. The filling cooked through, the peppers softened, and best of all, the cheese bubbled and toasted on top.
MMMMM. Cheesy! :D
We really enjoyed these. I used half ground beef and half ground pork instead of the 2lbs of pork the recipe called for. The texture was obviously a bit different than traditional stuffed peppers, but in a nice way. Next time I think I might grate my onion rather than chop it, so that it's finer and gets better incorporated into the mix. I might also add a can of diced tomatoes along with the tomato paste. Other than that, I was really happy with these and will definitely make them again.