Personally, I love stuffing small peppers, and it is a great meal one can make in advance for work. I’d rather stuff the small ones I pick up readily at Farmers’ Markets over the large supermarket sized ones — I prefer the veggie to meat ratio when you stuff a smaller pepper, especially since I don’t add in grains. Even without grains, your choice of stuffing and seasonings can be so versatile! This is my take, this time around!
1 pound ground pork, beef, venison, lamb or goat, pastured or wild sourced. Mine this time is pork, pastured.
2 teaspoons of a healthy oil, or ghee, IF the meat is beef or venison, or maybe goat. The other selections have innate fats useful for self-cooking.
1 medium white or yellow onion, diced
2 cloves garlic, finely diced
1/2 teaspoon fennel seed
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/8 teaspoon dried red pepper flakes
2-3 tablespoons of Parmasean cheese, grated
Small bell peppers, sliced in half, lengthwise, like boats
In a skillet, put all the ground pork, onion and fennel seed. You don’t need oil unless you are using a very lean beef or venison or poultry source. Mush it around while heating at medium high, with a spatula. You want the meat fully fully cooked (especially if pork or poultry), and the onions translucent to brownish.
Drain off the fats, and discard. (I do save duck fats, but I draw the line here.) Add in all the seasonings and continue to cook in your skillet.
Take your mini bell pepper halves and stuff them (I took joy in selecting the most colorful ones I could find. The green ones up there were purple on the outside.). The meat will stuff about ten or twelve halves of them, depending on your definition of “mini”. I only stuffed several (but more than shown above), preferring this time to reserve the rest of my now-seasoned ground pork for other purposes later in the week. To cook: Use a grill, use your oven, use your evil microwave if you need, until everything is hot. Or eat a couple immediately (which I did, which is why they aren’t in the photo…)
Personally, I like my bell peppers crunchy. Others may choose to pre-roast them, but just don’t pre-roast them to where they are falling apart. Hard to stuff when they deflate that far.