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One-Pan Ground Pork Stuffing Bowls
Sheet Pan
Quick
One-Pan Ground Pork Stuffing Bowls

with Peppers, Corn, Edamame and Zucchini

10 min
Difficulty: 1/3
Canadian

Ingredients: Ground pork • Zucchini • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Yellow onion • Edamame (soy) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Thyme • Garlic.

Allergens

Barley
Walnuts
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
May contain traces of allergens
Peanuts
Sesame
Tree nuts

Utensils

Measuring Spoons
Large Bowl
Medium Bowl
Large Oven-Proof Pan

Tags

30-min-or-less
Quick
Ingredients
Ground Pork

Ground Pork

250 g

Ciabatta Roll

Ciabatta Roll

1 unit(s)

Zucchini

Zucchini

1 unit(s)

Thyme

Thyme

7 g

Garlic, cloves

Garlic, cloves

2 unit(s)

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Cream

Cream

56 mL

Vegetable Stock Powder

Vegetable Stock Powder

7.5 g

Onion, chopped

Onion, chopped

56 g

Garlic Spread

Garlic Spread

2 tbsp

Edamame

Edamame

56 g

Corn Kernels

Corn Kernels

113 g

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Oil

Oil

2 tbsp

Butter

Butter

1 tbsp

Preparation
1
Prep

  • 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 garlic. 

2
Cook pork

  • 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
Cook veggies

  • 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
Assemble stuffing bake

  • 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
Finish and serve

  • 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. 

Nutrition per serving

970

kcal

Calories

67

g

Fat

24

g

Saturated Fat

52

g

Carbohydrate

12

g

Sugar

7

g

Dietary Fiber

40

g

Protein

150

mg

Cholesterol

1230

mg

Sodium

1

g

Trans Fat

1500

mg

Potassium

150

mg

Calcium

6

mg

Iron

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