Stuffed Peppers & Pork Chops (Kat's)

Name: Stuffed Peppers & Pork Chops (Kat's)
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: American
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)

By Kathy Griffin
@bamagirl125

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

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Serves:

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)
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How to Make Stuffed Peppers & Pork Chops (Kat's)

Step-by-Step

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.
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
*** I salt my rice while cooking but use very little***

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