Careme

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Kroger® Tri-Color Bell Peppers

  3 peppers $4.99
• Kroger® Fresh Grape Tomatoes

  1 cup, halved $3.99
• Kroger® Enriched Long Grain White Rice

  1 cup cooked $2.99
• Jumbo Red Onions

  1/2 small onion, diced $2.29
• Garlic

  2 cloves, minced $0.79
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  1 tablespoon, divided
• Smoked paprika

  1 1/2 teaspoons
• Dried oregano

  1/2 teaspoon
• Sherry vinegar or red wine vinegar

  1 tablespoon
• Kosher salt and black pepper

  to taste
• Crushed red pepper flakes

  pinch, optional

Instructions

1. Preheat the oven to 425°F. Halve 2 bell peppers lengthwise and remove the seeds and ribs; dice the remaining bell pepper. Halve the grape tomatoes, dice the onion, mince the garlic, and chop the parsley.
2. Rub the 4 pepper halves with 1 teaspoon olive oil and a pinch of salt, then place cut-side up in a small baking dish. Roast for 10 minutes to soften slightly while you make the filling.
3. Heat the remaining olive oil in a skillet over medium-high heat. Add the ground pork, diced onion, and diced bell pepper; cook for 7–9 minutes, breaking up the pork, until the pork is browned and cooked through.
4. Stir in the garlic, smoked paprika, oregano, optional red pepper flakes, 1/2 teaspoon salt, and several grinds of black pepper; cook for 30 seconds until fragrant. Add the halved tomatoes and cook 3–4 minutes until juicy and slightly collapsed.
5. Fold in the cooked rice, vinegar, and half the parsley. Taste and adjust salt, pepper, and vinegar so the filling is savory, smoky, and lightly tangy.
6. Spoon the pork-rice filling into the roasted pepper halves, mounding it generously. Return the dish to the oven and bake 14–16 minutes, until the peppers are tender and the tops are lightly browned.
7. Plate 2 stuffed pepper halves per person, spoon any tomato juices from the baking dish over the top, and finish with the remaining parsley.