Sweet bell peppers stuffed with sweet, smoky, tender pulled pork and cheddar cheese and grilled to perfection! Wrap them in tin foil and they’re great for making ahead or packing in a picnic. Only 3 ingredients! Can be made on the grill, in the oven or in the slow cooker.
*The giveaway has ended — thank you to all who participated!*
I have been wanting to make some grilled stuffed peppers for so long now.
Maybe you know this, but I’m really not much of a veggie girl. Strangely enough, peppers are pretty much the only vegetable I’ll eat that still has some crunch to it. The rest of them I like totally cooked and mixed in with my other food so they’re less recognizable.
My favorite part of these stuffed peppers? That they’re 3 ingredients.
Or maybe that you can make them ahead.
Or maybe that you can wrap them up and easily tote them with you with a little portable barbecue on a family picnic adventure.
Okay, so I have lots of favorite parts.
But most of all, it’s summer, and you shouldn’t be stressing out over making huge, elaborate meals! Farm Rich Pulled Pork BBQ makes these super simple.
My 3 year old is all about the picnics.
We don’t have picnics nearly often enough, but we’ve already had one this year at the park (keeping in mind that I live in Manitoba and we got SNOW on May long weekend!), so I feel some good things coming on for the rest of the summer.
She will actually “play picnic” on the rug in front of our front door. The fact that I insist that’s not really a great place to play doesn’t seem to dissuade her! And, luckily, I still get plenty of invites to join her for lunch.
She has a pretty good variety of super appetizing plastic food, but I still don’t think it comes close to some sweet, smoky, saucy pulled pork stuffed in a pepper and covered in cheese.
I had so many ideas I wanted to make with this pulled pork, but I love stuffed peppers and because they’re pretty skinny when you do the math. I’m of the mindset that calories from veggies don’t count (can I get an Amen?), so if you get 6 stuffed peppers out of a box of pulled pork that’s 150 calories for the pork, and let’s say 50 for the cheese? That’s a pretty decent hot off the barbecue for Swimsuit Season meal you’ve got right there.
I made these 2 different ways simultaneously, just so I could give you some options for when the weather is not so nice (maybe you’re asked to bring the main dish for your 3-year-old’s front door rug picnic?). I wrapped them in tin foil and stuck them in the slow cooker on low for 2 hours, and they were great! The bottom didn’t get too dark and they weren’t too mushy. With my slow cooker, I wouldn’t want them in there any longer.
At the same time, I wrapped some up in tin foil and stuck them in the fridge to grill later. I grilled at about 450 degrees F for about 10 minutes in the foil and then I opened them up and placed them right on the grill for a few minutes to get that gorgeous char. Either way is great!
You could also bake them in the oven at 400 degrees F for 20-25 minutes until the peppers are cooked to your desired doneness.
The folks at Farm Rich sponsored a fabulous National Picnic Day giveaway along with this recipe. The winner was chosen on June 18, 2015 at 9:00pm CST. Thank you to everyone who entered!
Giveaway was open to residents of the United States ages 18+ (my apologies to my Canadian friends!) and ran from Monday, June 8 to Thursday, June 18. Winner will be chosen at random and notified within 24 hours of giveaway ending. Winner will need to respond within 48 hours with shipping address or a new winner will be selected and notified.
*This post and giveaway are sponsored by Farm Rich. Thanks for supporting the brands that make The Recipe Rebel possible! As always, all opinions are my own.
- 3 sweet bell peppers, halved and seeded (6 halves)
- 1 20oz box Farm Rich Smokehouse Pulled Pork BBQ
- 1 ½ cups shredded cheddar cheese
- Green onions for garnish, optional
- Heat pulled pork according to package directions (it doesn’t necessarily be hot, just thawed, as you will be grilling the peppers later on).
- Spoon ⅙ of the pork into each pepper half and sprinkle with cheese.
- Spray 6 sheets of tin foil with non-stick spray (this helps the cheese not to stick!) and place a pepper half in the middle of each sheet. Fold up the sides of the tin foil to seal.
- *To make ahead, place in the refrigerator up to 24 hours in advance.
- Preheat the grill to roughly 450 degrees F. Reduce heat on one side of the grill and place your tin foil wrapped peppers on the side with lower heat. Grill for 10-15 minutes and then open to check doneness. If desired, remove from tin foil and grill on the hotter side of the grill for 2-3 minutes to char the peppers.
*Oven: place on a baking sheet and bake at 400 degrees F for 20-25 minutes or until they reach desired doneness.
Need a side dish? Try this Warm Maple Bacon Potato Salad!
Need a great summer dessert? Try this Nutella and Raspberry Swirl Ice Cream Cake!