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Pulled Pork Stuffed Peppers

Dinner just got bolder and more flavorful! Our delicious Pulled Pork Stuffed Peppers are bringing incredible savory, smoky flavors you won’t have to hunt for. Made with juicy, tender pork shoulder stuffed inside the tangy pepper of your choice. 

Cooking time 8 hr
Preparation time Prep 10 min
Total time Serves 4

Ingredients

  • 1 fresh pork shoulder roast (4 lb.) (You’ll only need about 4 cups of pulled pork.)
  • 4 bell peppers, halved, seeds and membranes removed
  • 2 cups cooked rice – brown or quinoa/rice blend
  • 3 tbsp. extra virgin olive oil
  • 2 tbsp. organic tomato paste
  • 1 tbsp. liquid smoke seasoning
  • Minced Garlic
  • 2 tsp. each: seasoning salt, black pepper, garlic powder, and smoked paprika
  • 2 tbsp. vegetable stock or broth
  • 1 (15 oz.) can fire roasted diced tomatoes
  • 2 cups shredded Mexican blend or mozzarella cheese, preferably organic
  • Chopped parsley or green onions for garnish

Ingredients

  • 1 fresh pork shoulder roast (4 lb.) (You’ll only need about 4 cups of pulled pork.)
  • 4 bell peppers, halved, seeds and membranes removed
  • 2 cups cooked rice – brown or quinoa/rice blend
  • 3 tbsp. extra virgin olive oil
  • 2 tbsp. organic tomato paste
  • 1 tbsp. liquid smoke seasoning
  • Minced Garlic
  • 2 tsp. each: seasoning salt, black pepper, garlic powder, and smoked paprika
  • 2 tbsp. vegetable stock or broth
  • 1 (15 oz.) can fire roasted diced tomatoes
  • 2 cups shredded Mexican blend or mozzarella cheese, preferably organic
  • Chopped parsley or green onions for garnish

Directions

  1. Place the pork shoulder in the slow cooker and cover it with the seasonings and liquid smoke, turning a few times to coat. Add the minced garlic cloves. Cover and cook on low for 8 to 10 hours until the pork reaches an internal temperature of 180 degrees F. Use two forks to shred it and mix with the juice in the slow cooker. In a skillet over medium-high heat, add the remaining 1 tbsp. of olive oil and the tomato paste, stirring to combine.​

  2. Preheat oven to 375 degrees F. Oil a large baking dish and drizzle 2 tbsp. of olive oil atop peppers. Transfer to preheated oven and allow to cook for 10–15 minutes until peppers are tender. 

  3. Add rice, veggie stock, and tomatoes to the pan, give it a good stir, and bring to a boil. Reduce to low heat, cover, and cook for 10 minutes stirring occasionally.  

  4. Add the shredded pork, stir together and continue to cook for another 10 minutes. Add 1/2 cup of the cheese into the pan and spoon the mixture into the baked peppers. Top with remaining cheese. 

  5. Bake for 5–6 minutes or until cheese is melted. Top with chopped green onions or parsley, if desired, and serve.

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