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Preheat oven to 375°F. Prepare a 9x13 inch baking dish for the lasagna and a baking sheet for the stuffed peppers.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Fluff the rice with a fork. Garnish with chopped green onions before serving.

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.

Arrange the halved bell peppers cut-side up on the baking sheet. Fill each pepper half generously with the pulled pork mixture.

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.


Preheat oven to 375°F. Prepare a 9x13 inch baking dish for the lasagna and a baking sheet for the stuffed peppers.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Fluff the rice with a fork. Garnish with chopped green onions before serving.

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.

Arrange the halved bell peppers cut-side up on the baking sheet. Fill each pepper half generously with the pulled pork mixture.

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.
