Pork Stuffed Crusted Bell Peppers

• 1lb Pork
• 2 Red Bell Peppers
• 1 Red Onion
• 1 Medium Tomato
• 4 Red Potatoes
• 2 oz Spinach
• 12 oz Mushrooms
• 8oz Cream Cheese
• 4Tbsp Butter
• 4oz Cooking Wine
• Oregano
• Salt

1. Bring rice to a boil and cook until done.
2. While rice is cooking, brown ground pork in salt and oregano.
3. In separate large sauce pan, put cream cheese, butter and cooking wine and bring to boil and then simmer for 6 minutes while mixing.
4. Add dice mushrooms, tomato, onion and garlic and cook until done (10-15 minutes).
5. Now add cooked rice and pork to large sauce pan and mix, cooking for 5 more minutes on low-medium.
6. This will form the filling for your pepper.
7. Fill peppers with filling and bake at 420 for 20-25 minutes.
8. While peppers are cooking, pan cook halved potatoes in butter, oil and salt with unsheathed garlic (remove after cooking).
9. Now plate and enjoy.

pork, red bell peppers, red onion, tomato, red potatoes, mushrooms, cream cheese, butter, oregano, salt

Taken from www.epicurious.com/recipes/member/views/pork-stuffed-crusted-bell-peppers-52581741 (may not work)