Pork-and-Beans-Stuffed Peppers - Rachael Ray In Season

Pork-and-Beans-Stuffed Peppers

Pork-and-Beans-Stuffed Peppers
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 bell peppers, tops sliced off and reserved, ribs and seeds discarded
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1/4 pound Canadian bacon, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 1 15 ounce can cannellini beans, rinsed
  • 2 tomatoes, chopped
  • 4 ounces mozzarella cheese, cut into cubes (about 1 cup)
  • 1/2 cup dry bread crumbs


Preheat the oven to 350 degrees . Rub the peppers with 2 tablespoons olive oil; season with salt and pepper. Stand in a baking dish, cover with the tops and roast for 30 minutes.

Meanwhile, in a medium skillet, heat 1/2 tablespoon olive oil over medium heat. Add the bacon and cook until browned, about 4 minutes; transfer to a medium bowl. In the same skillet, heat the remaining 1/2 tablespoon olive oil. Cook the garlic and oregano until fragrant, about 2 minutes; stir into the bacon along with the beans, tomatoes, mozzarella and breadcrumbs. Season with salt and pepper.

Fill the peppers with the bean mixture; return to the oven and heat through, about 15 minutes. Set the tops into place.