Peppers Stuffed with Pork and Herbs

Preparation info

  • Difficulty


  • Six


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 6 firm green peppers
  • Boiling water to cover
  • 4 tablespoons (½ stick) butter
  • ½ cup finely chopped onion
  • 1 clove garlic, finely minced
  • pounds lean ground pork
  • ½ pound mushrooms, chopped
  • cups fresh bread crumbs
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons finely chopped parsley
  • ½ teaspoon finely chopped rosemary
  • ¼ cup grated Parmesan cheese
  • ¾ cup water or tomato sauce


  1. Preheat the oven to 350 degrees.

  2. Cut a slice off the stem ends of the peppers and discard it. Using the fingers and a paring knife, carefully pare away the white pith inside the peppers. Shake out the seeds.

  3. Have a kettle ready with enough boiling water in it to cover the peppers. Drop in the peppers and let them cook for 5 minutes. Drain them immediately in a colander.

  4. In a large skillet, melt the butter and cook the onion and garlic until onion is wilted. Add the pork and cook, breaking up the meat with a slotted spoon. Cook until the pork loses color. Add the mushrooms and cook, stirring, for 3 minutes more. Add the bread crumbs, salt, pepper, parsley, and rosemary. Spoon equal amounts of the mixture into the pepper cases. Sprinkle equal amounts of cheese onto the stuffing and arrange the peppers in a baking dish. Pour the water or tomato sauce around them and bake until peppers are tender, about 25 minutes.