Italian Stuffed Peppers with Pork Rate this article: 4.3 3844 Print Yield:Makes 4 full peppers Prep Time: 15 minutes Cooking Time: 30 minutes Ingredients: 1 lb (450 g) Ontario lean ground pork 2 cups (500 mL) cooked quinoa, cooked in vegetable broth 1 Tbsp (15 mL) EACH oregano, parsley and basil 1 Tbsp (15 mL) vegetable oil 1/2 cup (125 mL) leeks, sliced thin 1 zucchini, cubed 1/2 cup (125 mL) mushrooms, cued 2 cloves garlic, minced 1 tomato, cubed 2 Tbsp (30 mL) balsamic vinegar Salt and pepper to taste 4 red or yellow peppers Cooking Instructions: Preheat oven to 400°F (200°C). Cook quinoa in vegetable broth if you have not done so already. Cook the ground pork fully in a frying pan over medium-high heat with oregano, parsley and basil. Place pork to the side on a plate. Add oil to the frying pan and sauté leeks for 2 minutes. Add zucchini, mushrooms and garlic and continue to sauté for 1 minute. Then add the tomato, quinoa, pork and balsamic vinegar. Add salt and pepper to taste. Cut off the top of your peppers and a little off the bottom so that they sit flat in the baking pan. Clean out the centre of the peppers. Divide the pork mixture into 4 and stuff the peppers. If making half peppers, divide mixture into 8. Set the stuffed peppers on a baking pan and cook in the oven for 30 minutes. Apple and Couscous Stuffed Pork Tenderloin Cheese Stuffed Pork Meatballs Tags: Pork RecipesDinner RecipesOven RecipesLunch RecipesGluten Free RecipesDairy Free RecipesLight & Healthy RecipesItalian Stuffed Peppers with Pork