TOASTED PINE NUT & PORK STUFFED PEPPERS WITH A SAFFRON RICE

Stuffed peppers are great because there are so many different ways to cook them and they are very easy… This version is especially good if you like risotto or saffron rice. The toasted pine nuts also add a nice crunch.

INGREDIENTS:
Olive oil 1 chopped yellow onion 1/4 cup pine nuts 6 chopped garlic cloves 1 tsp. tomato paste
1 pinch of saffron ½ tsp. cayenne pepper ½ tsp. ground cumin ½ tsp. ground turmeric ½ tsp. smoked paprika ¼ cup dry white wine 1 lb ground pork 1 cup cooked arborio rice
2 15oz cans of diced tomatoes
Parm
Parsley for serving Bell peppers

Preheat oven to 350. Heat oil in a large skillet and cook onion for about 15 min until it is browned and translucent. Add half the pine nuts, garlic, red pepper flakes, salt, tomato paste, cayenne, cumin, turmeric, and paprika for about 3 min on medium heat. Add wine and cook until it reduces down three quarters of the way.

Add a bit more olive oil to the pan and stir in your pork. Once pork has been browned and about halfway cooked, turn of heat and add in saffron and cooked rice (cook rice in chicken broth vs water for more flavor). Once combined, arrange your peppers in a dutch oven or cast iron skillet. Stuff mixer into the peppers and pour diced tomato sauce around them. Top with parm and cover with foil. Bake for 40 min. Remove foil and add more cheese and bake for another 10 min.

Meanwhile, toast the remaining pine nuts in olive oil, stirring continuously until they are browned. When peppers are done, remove from oven and top with parsley and the toasted pine nuts. Enjoy!