I'm embarrassed that I did an 'eyeball' recipe with no measured amounts, but it turned out pretty good and I'll keep 'tweaking', but I can give a full endorsement to using the crushed pork skins for this...
I parboiled two large green bell peppers with cuts in the bottoms. While they cooled, I then made this mix...
1/2 lb ground meat
1 cup finely crushed pork rinds
good dash of onion powder
a slight dash of garlic powder
a small dash of Worchestershire sauce
good dash of pepper, but no salt because of the salt in the rinds
1 egg
Mixed all this up and stuffed the peppers. Poured a small can tomato sauce over the top and a bit of water in the pan also. Tomato juice might have been better, but I had none on hand.
Baked at 350 degrees for 45 minutes. Served with Italian flat beans and I was too lazy/hungry to wait any longer and they were very good!
I parboiled two large green bell peppers with cuts in the bottoms. While they cooled, I then made this mix...
1/2 lb ground meat
1 cup finely crushed pork rinds
good dash of onion powder
a slight dash of garlic powder
a small dash of Worchestershire sauce
good dash of pepper, but no salt because of the salt in the rinds
1 egg
Mixed all this up and stuffed the peppers. Poured a small can tomato sauce over the top and a bit of water in the pan also. Tomato juice might have been better, but I had none on hand.
Baked at 350 degrees for 45 minutes. Served with Italian flat beans and I was too lazy/hungry to wait any longer and they were very good!