Stuffed Peppers & Pork Chops (Kat's)

Kathy Griffin

By
@bamagirl125

Have been making these for years, the pork chops are so tender and the rice is so yummy.


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Comments:

Serves:

4

Cook:

40 Min

Method:

Bake

Ingredients

4
pork chops ( your choice of cut)
4
bell peppers
2
instant rice ( 2 boil in bag)
1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
2 Tbsp
canola oil
2 Tbsp
seasoning salt
black pepper ( to taste)

Directions Step-By-Step

1
Preheat oven to 350. Spray a 9x13 casserole dish.
Cook Rice per package directions. In a skillet heat oil, sprinkle seasoning salt and pepper on each side of each pork chop. Sear each chop for 1-2 minutes on each side. Place in casserole dish.
2
Cut each end off of bell peppers, place one on each pork chop, fill with cooked rice. In a bowl mix together both cans of soup and spoon over the rice and peppers, ( I use a spoon to help the soup go down into the rice some)Cover with foil and bake 25-30 minutes or until chops are done
3
*** I salt my rice while cooking but use very little***

About this Recipe

Course/Dish: Pork, Steaks and Chops
Main Ingredient: Pork
Regional Style: American