Ground Pork Stuffed Peppers – The Big Man’s World ®

My family raves over my ground pork stuffed peppers. It’s mixed with bulgar and fresh herbs for the most flavor-packed filling. Multiple cooking methods included. 

My ground pork stuffed peppers rival classic beef ones

You don’t often see ground pork used in stuffed peppers, but it was actually how I grew up eating them. My grandma always preferred ground pork over ground beef (like in her famous ground pork meatballs), and my mom carried on that tradition.

Instead of rice, she also used bulgar wheat, which adds a subtly nutty flavor and a heartier texture. It’s the version I still make today, and it’s become a firm family favorite. Here’s why: 

• Perfect for making ahead. I often double the recipe and freeze one batch for an easy weeknight dinner. The peppers thaw beautifully, and the leftovers reheat like a dream. 
• Multiple cooking options. I usually bake them in the oven, but I’ve also tested them in the Instant Pot, slow cooker, and air fryer. 
• Family approved. Even my fussy-eating partner happily polishes this off, which says everything.
• Hearty and satisfying. The combination of ground pork, bulgar, and vegetables makes these filling enough for dinner on their own. 

Key ingredients

• Bell peppers. I like red bell peppers because they’re slightly sweeter and turn out tender when baked, but you can use any color. Try to find even-sized medium bell peppers. 
• Ground pork. The main protein in this recipe. I prefer lean ground pork because it’s less greasy and won’t seep out too much liquid. If you use a higher-fat pork, drain excess grease before stuffing the peppers. 
• Olive oil. To cook the filling mixture. 
• Onion and garlic. Two essentials for aroma and flavor. I always try to use fresh whenever possible. 
• Seasonings. I keep it simple with Italian seasoning, black pepper, and salt.
• Bulgur. Swapping rice for bulgur is my favorite hack for adding extra fiber and nutrition, and my family loves its chewy texture.
• Parmesan cheese. For extra flavor in the peppers.
• Canned chopped tomatoes. Adds moisture to the filling. I suggest using unseasoned tomatoes so the flavor doesn’t interfere. Tomato sauce can also work. 
• Mozzarella cheese. For the topping. I shred the cheese by hand because it melts so much better.

How to make ground pork stuffed peppers

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep work. Preheat the oven and grease a baking dish. Slice the peppers in half, de-seed them, and set them in the baking dish. 

Step 2- Cook the stuffing. In an oiled pan, sauté the onion and garlic. Add the ground pork, breaking it apart with a wooden spoon. Add the spices, bulgur, parmesan, and tomatoes. 

Step 3- Assemble. Add the filling to the peppers and sprinkle the mozzarella cheese on top.

Step 4- Bake until the cheese melts and the peppers are tender.  

Arman’s recipe tips

• Soak the bulgur. The bulgur should cook as it simmers with the filling, so it technically doesn’t need to be cooked beforehand. However, I find that soaking it first helps the bulgur cook more quickly and soften. 
• Only fill the peppers ⅔ full. Otherwise, the filling will spill out, leaving no room for the cheese. 
• Cover the dish. Depending on how hot your oven runs, the top of the filling might cook quicker than the center. If this happens, cover the dish with foil for the last 10 minutes before adding the mozzarella cheese. 

Originally published May 2023, updated and republished July 2026