Pork Stuffed Spring Peppers

Pork Stuffed Spring Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Pork Stuffed Spring Bell Peppers hosting beautiful organic ground pork, milk soaked bread, garlic, parsley, oregano and a whole lot more giving you a deliciously substantial dish that is pleasing to the eye and ever so richly delicious either as an appetizer or main. Spring has sprung and these peppers celebrate the brightness of spring.


  • 14 small colored peppers
  • 650 g ground organic pork
  • 2 cups broken up day old bread
  • splash of milk
  • 1/4 cup of Italian-style bread crumbs
  • 1 clove minced garlic
  • 1/2 cup finely chopped white onion
  • 1 Tbsp fresh chopped parsley
  • 1 tsp fresh ground coriander
  • 1 Tbsp fresh chopped basil
  • 1 Tbsp dried oregano
  • pinch of fine sea salt, cracked black pepper, paprika
  • 2 Tbsp olive oil
  • 1/2 cup pitted green Castelvetrano olives, cut in halves
  • a handful of golden raisins


  1. Pre-heat oven to 375 degrees F.
  2. Wash and core all the peppers.
  3. In a bowl place broken up day-old bread and pour milk in enough to moisten the bread.
  4.  In a saute pan, heat up a tablespoon of olive oil and cook ground pork for about 2-3 minutes.
  5. In a bowl mix ground pork with the pan juices, garlic, onion, basil, oregano, parsley, olive oil, Italian-style breadcrumbs, raisins, olives, and finally salt, pepper, parika and coriander.
  6. Mix well with your hands until mixture is well incorporated.
  7. Stuff each pepper with the mixture until it is billowing over the top of the pepper.
  8. Place all the suffed peppers in a well oiled rectangular baking dish.
  9. Place in middle rack of the oven and bake for 30 minutes or until you see the tops start to brown and peppers start to char a bit.
  10. Take out of the oven and serve.



  1. Cook time may vary due to different ovens.
  2. If you don't like olives or raisins you can leave them out and use what you wish.
  3. I used small peppers but if you have large pepper this would work too but your yield would probably be half.
Recipe Card powered byTasty Recipes


Get updates on the latest posts + more straight to your inbox.

You have Successfully Subscribed!

Pin It on Pinterest