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+ servings

Smoked Pulled Pork Stuffed Peppers

Elevate traditional stuffed peppers by turning them into smoked barbecue goodness and make new fans out of a classic dish with these Smoked BBQ Pork Stuffed Peppers!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 437kcal


  • Smoker or grill


  • 4 bell peppers Larger the better
  • 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 cheddar cheese shredded , plus 2 oz for topping
  • ½ cup Bar-B-Que Sauce Recommend using Head Country Apple Habanero plus 2 tablespoon 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.


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.


Calories: 437kcal | Carbohydrates: 56g | Protein: 19g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 902mg | Potassium: 474mg | Fiber: 5g | Sugar: 25g | Vitamin A: 4180IU | Vitamin C: 153.8mg | Calcium: 266mg | Iron: 2.1mg