Cheesy Pork Pepper Boats

Ingredients

• 3 large green peppers
• 1 lb ground pork
• ½ cup chopped onion
• ½ cup chopped carrot
• ½ cup chopped celery
• 1½ cup herb seasoned stuffing mix
• ½ cup hot water
• ½ tsp chicken bouillon granules
• 1½ cup shredded Monterey Jack cheese
• 1 tbsp melted butter
• 1 tbsp grated Parmesan cheese

Method

1. Remove the tops, seeds and membranes from the peppers. Cut in half lengthwise. Cook in boiling salted water for 5 minutes; drain.
2. In a skillet, combine the pork, onion, carrot and celery. Cook slowly until the pork is done and the vegetables are tender. Drain thoroughly. Add 1 cup of the stuffing mix.
3. Combine the hot water and bouillon granules; stir to dissolve the granules. Add to the meat mixture; toss to mix well. Add the Monterey Jack cheese; mix well.
4. Heap the mixture into the peppers. Place in a 12x8-inch baking dish. Combine the remaining 1/2 cup stuffing mix, melted butter and Parmesan cheese. Sprinkle over the filling. Bake at 350 degrees for 30 to 35 minutes or until done.

Notes

Yield: 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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