Our smoked stuffed pepper recipe combines the bold flavors of smoky goodness with the satisfying taste of stuffed peppers. Tender peppers are filled with a delectable mixture of leftover pulled pork, veggies, and bbq sauce, then slow-smoked to perfection. Each bite is a delightful explosion of flavors that will leave you craving more.
½cupBar-B-Que SauceRecommend using Head Country Apple Habanero plus 2 tbsp for topping
SaltPepper, and Fresh snipped Parsley for Garnish
Instructions
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.
Notes
This is one of those dinners that looks really fancy, but is actually a weeknight favorite for using up leftovers in a healthy way. Substitute smoked pork shoulder with any other barbecue leftovers you have on hand or even ground beef or turkey for other quick alternatives to this recipe.