Pork · Everyday cooking

Pork & Feta Stuffed Peppers

Roasted pepper halves filled with pork, cauliflower and tomato, with crumbled feta on top.

By CarbPortion · AI-assisted recipe

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Prep: 20 min
Cook & rest: 40 min
Total: 60 min
Servings: 4
Method: Oven

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Ground porkRaw, generic ground pork500 g
Red bell pepperhalved lengthwise, seeds and stems removed600 g
Cauliflowerfinely chopped300 g
Canned tomatoesIn tomato juice, no added salt250 g
Fetacrumbled100 g
Onionfinely diced80 g
Olive oilSalad or cooking oil15 g
OreganoDried2 g
Garlicminced8 g
SaltTable salt2 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Heat the oven to 390°F (200°C). Place the pepper halves cut-side up in a snug baking dish. Brush with half the oil and roast for 15 minutes.
Heat the remaining oil in a skillet. Soften the onion for 4 minutes, then add the pork. Break it apart and cook until no large clumps remain and it reaches 160°F (71°C).
Add the garlic, cauliflower, tomatoes, oregano, salt and pepper. Simmer uncovered for 8–10 minutes, stirring, until the filling is thick and the cauliflower has softened.
Spoon the filling into the peppers and scatter over the feta. Return to the oven for 15–20 minutes, until the peppers are tender and the filling reaches 165°F (74°C).
Rest for 5 minutes. Divide the pepper halves and any filling left in the dish equally into 4 servings.

Kitchen notes

Weigh the peppers after removing the cores. A snug dish keeps the halves upright.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 18.9 g
Fiber: 6.5 g
Carbs − fiber: 12.5 g
Protein: 28.5 g
Fat: 36.5 g
Energy: 509 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Pork & Feta Stuffed Peppers

For 4 servings

Meat & poultry

Ground porkRaw, generic ground pork500 g

Vegetables

CauliflowerRaw300 g
GarlicRaw8 g
OnionRaw80 g
Red bell pepperRaw600 g

Eggs & dairy

FetaRegular100 g

Oils & fats

Olive oilSalad or cooking oil15 g

Herbs & spices

Black pepperDried, ground1 g
OreganoDried2 g
SaltTable salt2 g

Sauces & pantry

Canned tomatoesIn tomato juice, no added salt250 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/pork-feta-stuffed-peppers/

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