Elevate traditional stuffed peppers by turning them into smoked barbecue goodness and make new fans out of a classic dish with these Smoked Pulled Pork Stuffed Peppers!
This post was sponsored by Head Country to highlight their kick-butt line of Barbecue sauces and spice blends. All thoughts and opinions expressed are my own.
I often think of stuffed peppers as some sort of antiquated dish that only grandma’s serve. I have no idea where I got that notion from. Every time I reinvent the stuffed pepper (like these slow cooker Italian stuffed peppers or my healthy whole30 approved lamb-stuffed peppers), or heck, serve the classics, I am in love with the outcome. Something about substituting what would be a heavy dish for a fresh pepper and skipping some carbs makes it seem healthy and the flavors are always outstanding.
So, what’s up with these stuffed peppers?
I smoked a huge pork shoulder for a party last weekend and had a hefty portion left over for a variety of things. Not wanting an ounce to go to waste, but craving a healthy weeknight meal after a weekend of backyard barbecue gluttony, I decided to create a Tex-Mex inspired stuffed pepper with the pulled pork. I Threw in some of my Head Country Bar-B-Que sauce for a fast weeknight meal.
Luckily, I made extras. I ended up having these two nights in a row, and for lunch on the third day as they were that kind of good. I love reinventing and repurposing food to see how far I can stretch my money and still creatively feed my recipe testers. These smoked pulled pork stuffed peppers nailed top marks for everything.
What’s your favorite way to use up leftovers?
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- 4 large bell peppers
- 1 cup smoked pulled pork shredded
- ½ cup yellow rice cooked and cooled
- ¼ red onion minced
- ½ cup black beans rinsed and drained
- 4 oz shredded cheddar cheese plus 2 oz for topping
- ½ cup Head Country Apple Habanero Bar-B-Que Sauce plus 2 tbsp for topping
- Salt Pepper, and Fresh snipped Parsley for Garnish
- Preheat smoker to 225 - 300 with desired woodchips. I used oak for this.
- Carefully cut the peppers in half and remove seeds.
- Combine the pulled pork, yellow rice, onion, black beans, and 4 oz shredded cheese in a bowl. Toss with ½ cup of the Head Country Apple Habanero Bar-B-Que to coat.
- Stuff the peppers equally with with the pulled pork filling and top with cheddar cheese.
- Place on the smoker and cook until the cheese has melted and the peppers are tender, about 1 hour.
- Remove from the smoker, plate and serve with additional Head Country Bar-B-Que sauce drizzled over top, fresh snipped parsley or cilantro and salt and pepper to taste.