Pork-Focused Culinary Showcase (Ground Pork and Rice Skillet, Pulled Pork Stuffed Bell Peppers, and Pork Lasagna)
Pork-Focused Culinary Showcase (Ground Pork and Rice Skillet, Pulled Pork Stuffed Bell Peppers, and Pork Lasagna)
Ingredients
For the Ground Pork and Rice Skillet
- 1 pound ground pork
- 1 yellow onion, small, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped, for garnish
For the Pulled Pork Stuffed Bell Peppers
- 4 bell peppers, large, halved lengthwise, seeds removed
- 2 cups cooked pulled pork, shredded
- 1 cup cooked white rice
- 1/2 cup frozen corn, thawed
- 1/2 cup canned black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1/2 cup BBQ sauce
For the Pork Lasagna
- 1 pound ground pork
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, can
- 6 ounces tomato paste, can
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 lasagna noodles, oven-ready
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- 1
Preheat oven to 375°F. Prepare a 9x13 inch baking dish for the lasagna and a baking sheet for the stuffed peppers.
⏱️ 5 min•🌡️ 375
- 2
For the Pork Lasagna Meat Sauce: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add 1 pound ground pork and cook, breaking it apart with a spoon, until browned. Drain excess fat.
⏱️ 10 min
- 3
Add diced medium yellow onion to the skillet with the pork and cook until softened, about 5 minutes. Stir in 3 cloves minced garlic and cook for 1 minute more until fragrant.
⏱️ 6 min
- 4
Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook gently while preparing other components.
⏱️ 15 min
- 5
For the Pork Lasagna Ricotta Filling: In a medium bowl, combine ricotta cheese, 1 large egg, 1/4 cup chopped fresh parsley, 1 cup shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese. Mix well and set aside.
⏱️ 5 min
- 6
Assemble the Pork Lasagna: Spread about 1 cup of meat sauce on the bottom of the prepared 9x13 inch baking dish. Arrange 3-4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then top with about 1 1/2 cups of meat sauce and 1/2 cup shredded mozzarella cheese.
⏱️ 10 min
- 7
Repeat the noodle, ricotta, meat sauce, and mozzarella layers. Finish with a final layer of noodles, the remaining meat sauce, and the remaining 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
⏱️ 5 min
- 8
Cover the lasagna with aluminum foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes, or until bubbly and the cheese is golden brown. Let rest for 10 minutes before serving.
⏱️ 45 min•🌡️ 375
- 9
While the lasagna bakes, prepare the Ground Pork and Rice Skillet: In a large skillet, brown 1 pound ground pork over medium-high heat, breaking it apart. Drain excess fat.
⏱️ 10 min
- 10
Add diced small yellow onion, 2 cloves minced garlic, and diced red bell pepper to the skillet. Sauté for 5-7 minutes until vegetables are softened.
⏱️ 7 min
- 11
Stir in 1 cup uncooked long-grain white rice, 2 cups chicken broth, 2 tablespoons soy sauce, and 1 teaspoon sesame oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
⏱️ 20 min
- 12
Fluff the rice with a fork. Garnish with chopped green onions before serving.
⏱️ 2 min
- 13
For the Pulled Pork Stuffed Bell Peppers: In a large bowl, combine 2 cups shredded cooked pulled pork, 1 cup cooked white rice, 1/2 cup thawed frozen corn, 1/2 cup rinsed and drained canned black beans, 1 cup shredded cheddar cheese, and 1/2 cup BBQ sauce. Mix thoroughly.
⏱️ 10 min
- 14
Arrange the halved bell peppers cut-side up on the baking sheet. Fill each pepper half generously with the pulled pork mixture.
⏱️ 5 min
- 15
Bake the stuffed bell peppers for 25-30 minutes, or until peppers are tender-crisp and the filling is heated through and cheese is melted and bubbly.
⏱️ 30 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Pork-Focused Culinary Showcase (Ground Pork and Rice Skillet, Pulled Pork Stuffed Bell Peppers, and Pork Lasagna)
Ingredients
For the Ground Pork and Rice Skillet
- 1 pound ground pork
- 1 yellow onion, small, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped, for garnish
For the Pulled Pork Stuffed Bell Peppers
- 4 bell peppers, large, halved lengthwise, seeds removed
- 2 cups cooked pulled pork, shredded
- 1 cup cooked white rice
- 1/2 cup frozen corn, thawed
- 1/2 cup canned black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1/2 cup BBQ sauce
For the Pork Lasagna
- 1 pound ground pork
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, can
- 6 ounces tomato paste, can
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 lasagna noodles, oven-ready
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- 1
Preheat oven to 375°F. Prepare a 9x13 inch baking dish for the lasagna and a baking sheet for the stuffed peppers.
⏱️ 5 min•🌡️ 375 - 2
For the Pork Lasagna Meat Sauce: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add 1 pound ground pork and cook, breaking it apart with a spoon, until browned. Drain excess fat.
⏱️ 10 min - 3
Add diced medium yellow onion to the skillet with the pork and cook until softened, about 5 minutes. Stir in 3 cloves minced garlic and cook for 1 minute more until fragrant.
⏱️ 6 min - 4
Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook gently while preparing other components.
⏱️ 15 min - 5
For the Pork Lasagna Ricotta Filling: In a medium bowl, combine ricotta cheese, 1 large egg, 1/4 cup chopped fresh parsley, 1 cup shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese. Mix well and set aside.
⏱️ 5 min - 6
Assemble the Pork Lasagna: Spread about 1 cup of meat sauce on the bottom of the prepared 9x13 inch baking dish. Arrange 3-4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then top with about 1 1/2 cups of meat sauce and 1/2 cup shredded mozzarella cheese.
⏱️ 10 min - 7
Repeat the noodle, ricotta, meat sauce, and mozzarella layers. Finish with a final layer of noodles, the remaining meat sauce, and the remaining 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
⏱️ 5 min - 8
Cover the lasagna with aluminum foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes, or until bubbly and the cheese is golden brown. Let rest for 10 minutes before serving.
⏱️ 45 min•🌡️ 375 - 9
While the lasagna bakes, prepare the Ground Pork and Rice Skillet: In a large skillet, brown 1 pound ground pork over medium-high heat, breaking it apart. Drain excess fat.
⏱️ 10 min - 10
Add diced small yellow onion, 2 cloves minced garlic, and diced red bell pepper to the skillet. Sauté for 5-7 minutes until vegetables are softened.
⏱️ 7 min - 11
Stir in 1 cup uncooked long-grain white rice, 2 cups chicken broth, 2 tablespoons soy sauce, and 1 teaspoon sesame oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
⏱️ 20 min - 12
Fluff the rice with a fork. Garnish with chopped green onions before serving.
⏱️ 2 min - 13
For the Pulled Pork Stuffed Bell Peppers: In a large bowl, combine 2 cups shredded cooked pulled pork, 1 cup cooked white rice, 1/2 cup thawed frozen corn, 1/2 cup rinsed and drained canned black beans, 1 cup shredded cheddar cheese, and 1/2 cup BBQ sauce. Mix thoroughly.
⏱️ 10 min - 14
Arrange the halved bell peppers cut-side up on the baking sheet. Fill each pepper half generously with the pulled pork mixture.
⏱️ 5 min - 15
Bake the stuffed bell peppers for 25-30 minutes, or until peppers are tender-crisp and the filling is heated through and cheese is melted and bubbly.
⏱️ 30 min•🌡️ 375