stuffed peppers & pork chops (kat's)
Have been making these for years, the pork chops are so tender and the rice is so yummy.
prep time
cook time
40 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 - pork chops ( your choice of cut)
- 4 - bell peppers
- 2 - instant rice ( 2 boil in bag)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 tablespoons canola oil
- 2 tablespoons seasoning salt
- - black pepper ( to taste)
How To Make stuffed peppers & pork chops (kat's)
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Step 1Preheat 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.
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Step 2Cut 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
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Step 3*** I salt my rice while cooking but use very little***
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