What to Make With Ground Pork and Onions Tonight

Ground pork and onions are the foundation for everything from comforting weeknight dinners to bold, layered flavors.

Ground pork is wonderfully versatile—it picks up flavors easily and cooks quickly, making it perfect for busy evenings. Onions, caramelized or fresh, add depth and sweetness that grounds the whole dish. With peppers and cheese on hand, you have the bones of something genuinely satisfying to cook tonight.

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Stuffed Peppers with Ground Pork and Cheese

Total Time: 35 minutes • Serves: 4

Colorful bell peppers hollowed out and filled with seasoned ground pork, sautéed onions, and melted cheese for a satisfying one-pan meal.

Ingredients

4 large bell peppers (any color)
1 pound ground pork
1 medium onion, diced
1 cup shredded cheese (cheddar or Mexican blend)
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
½ cup water or broth

Instructions

Cut the tops off peppers and remove seeds and membranes. Lightly brush outsides with olive oil and place upright in a baking dish.
Heat olive oil in a skillet over medium-high heat. Add diced onion and cook for 3 minutes until softened, then add garlic and cook 1 minute more.
Add ground pork to the skillet, breaking it apart as it cooks for 5-7 minutes until browned. Drain excess fat if needed.
Stir in cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant. Remove from heat and stir in ¾ cup of the cheese.
Spoon the pork mixture evenly into each pepper. Pour water into the bottom of the baking dish, cover with foil, and bake at 375°F for 20 minutes.
Remove foil, top each pepper with remaining cheese, and bake uncovered for 5 minutes until cheese is melted. Serve hot.

Quick Variations

Lighter Option

Skip the extra cheese or use it sparingly, and lean into fresh peppers and aromatics. Serve over greens or rice for something bright and balanced.

Hearty Option

Build layers: caramelize your onions slowly, use the full amount of cheese, and consider adding a starch like potatoes or pasta underneath.

Vegetarian or Flexible Option

Swap ground pork for crumbled tofu, lentils, or mushrooms. The onions and peppers will shine even more, and cheese becomes the rich anchor.

Simple Substitutions

Protein Substitutes

Ground beef
Ground turkey
Ground lamb
Crumbled tofu
Cooked lentils

Carb Substitutes

Rice
Pasta
Potatoes
Polenta
Bread or flatbread
Cauliflower rice

Flavor Boosters

Garlic
Cumin or smoked paprika
Fresh herbs like cilantro or parsley
A splash of vinegar or lime
Soy sauce or fish sauce
Red pepper flakes

Common Questions

Should I cook the onions before adding the pork?

You can, but it's not necessary. Cooking them first (especially if you have time to let them caramelize) deepens the flavor. If you're in a hurry, add everything together—the onions will soften as the pork cooks.

What kind of cheese works best?

Cheddar, Gruyère, and fontina all melt beautifully and add richness. Crumbly cheeses like feta or queso fresco add a different texture if you prefer something less heavy.

Can I make this ahead?

Absolutely. Cook the pork and vegetable base, then refrigerate for up to three days. Reheat gently and add cheese just before serving so it melts evenly.