One-Pan Ground Pork Stuffing Bowls
with Peppers and ZucchiniCalories
:
970 kcalProtein
:
40g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
Allergens:
- Wheat
- Barley
- Milk
- Soy
- Sulphites
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Wheat
- Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Ground Pork
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
1 unit(s)
Zucchini
7 g
Thyme
2 unit(s)
Garlic, cloves
1 unit(s)
Sweet Bell Pepper
56 mL
Cream
(Contains: Milk)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Sesame, Milk, Mustard, Tree nuts, Peanuts, Wheat)
56 g
Yellow Onion, chopped
2 tbsp
Garlic Spread
(Contains: Soy May be present: Milk, Sulphites)
56 g
Edamame
(Contains: Soy)
113 g
Corn Kernels
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Calories970 kcal
Fat67 g
Saturated Fat24 g
Carbohydrate52 g
Sugar12 g
Dietary Fiber7 g
Protein40 g
Cholesterol150 mg
Sodium1230 mg
Trans Fat1 g
Potassium1500 mg
Calcium150 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•Measuring Spoons
•Large Oven-Proof Pan
•Medium Bowl
Cooking Steps
1
- Before starting, preheat the broiler to high.
Wash and dry all produce. - Tear cibatta into 1/2-inch pieces. To a large bowl, add ciabatta pieces and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Set aside.
- Halve zucchini lengthwise, then cut into 1/4-inch half moons.
- Core, then cut pepper into 1/2-inch pieces.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems.
- Peel, then mince or grate the garlic.
2
- Heat a large oven-proof pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, pork, garlic, onions and half the thyme. Season with salt and pepper.
- Cook for 4-6 min, stirring often and breaking up pork into smaller pieces, until cooked through and no pink remains.**
- Transfer pork mixture to a medium bowl. Set aside.
3
- Reheat the same large oven-proof pan over medium. Add 1 tbsp (2 tbsp) oil, then corn and edamame. Cook for 2-3 min, stirring often, until veggies are tender crisp.
- Add zucchini and peppers. Cook for 3-4 min, stirring often, until veggies have softened.
4
- To the pan with veggies, add pork mixture, stock powder, garlic spread and cream. Cook for 1 min, stirring often, until combined.
- Remove the pan from heat. Top with ciabatta pieces, then sprinkle remaining thyme over top.
5
- Carefully transfer the pan to the middle of the oven.
- Broil for 2-3 min, until ciabatta is golden.
- Divide stuffing-topped ground pork between bowls.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it tasty and comforting, while others felt it lacked flavor or had muddled tastes.
- Ease of prep: Several noted the recipe was more time-consuming than expected, taking longer than the stated 20 minutes.
- Suggestions: Consider using sausage instead of plain pork, adding sage, and incorporating celery and carrots for a more traditional stuffing flavor.
- Portions: Many felt there wasn't enough bread; consider increasing the amount of ciabatta or using larger pieces of sourdough.
- Vegetables: Some found the vegetable mix unusual for stuffing; try swapping zucchini and peppers for more traditional options like potatoes or apples.
