How to Make Tomato Glazed Pork Chops with Stuffed Bell Pepper

Make a delicious meal of tomato glazed pork chops and stuffed peppers that's sure to please the whole family.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 thin pork chops
• 2 scallions, minced
• 1/2 tsp garlic, minced
• 1 1/2 cups V8 vegetable juice
• 1 large green bell pepper
• 1/2 cup instant rice (white or wild)
• 1 cup Peperidge Farm herb seasoned stuffing
• 1 heaping tbsp margarine
• black pepper
• Seasoning salt

1. Place a section of tin foil on a cookie sheet. Place chops on and fold up edges of foil to create an enclosure. pour on 1 cup vegetable juice, add 1 minced scallion, garlic, and sprinkle with black pepper and seasoning salt.

2. Cut bell pepper in half vertically and remove all seeds and inedible portions, set aside.

3. In a saucepan, add instant rice, stuffing, remaining scallion, margarine and 3/4 cups water. Bring to medium temperature, cover, let stand 5 minutes or until water is absorbed.

4. Create another enclosure of tin foil, place on cookie sheet. Lay peppers hollow side up, fill each with 1/2 of the stuffing and rice mix. Pour a small amount of vegetable juice over the stuffing, and remaining juice into bottom of enclosure with peppers. Close up the foil over the peppers.

5. Place cookie sheet into 400 degree oven and bake for 15 minutes. Remove sheet, turn chops over. Open the foil to expose top of stuffed peppers. Cook an additional 15 minutes. Juice will thicken and become a delicious sauce for the meat and peppers.

6. Serves 2

Tips & Warnings

• Double or triple the recipe to feed more people.
• Try using wild rice, it adds great flavor.
• Check your pork! Ovens vary, you may need to cook longer than suggested above. (Don't worry about overcooking the peppers, the more they cook, the better they taste!)