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Grilled Pulled Pork Stuffed Peppers

Prep Time 10 mins
Total Time 25 mins
Servings 6 stuffed peppers

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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.

fork scooping pulled pork and cheese out of a stuffed pepper

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.

close up of stuffed pepper with pulled pork and melted cheddar cheese

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.

fork scooping pulled pork out of stuffed pepper on parchment paper

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!

pulled pork stuffed peppers on the grill

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.

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Grilled Pulled Pork Stuffed Peppers

These Grilled Pulled Pork Stuffed Peppers are a fun way to use up leftover pulled pork! Perfect for summer!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine American
Course Main Course
Servings 6 stuffed peppers
Calories 297cal


  • 3 sweet bell peppers halved and seeded (6 halves)
  • 3 cups leftover Crockpot Pulled Pork
  • 1 1/2 cups shredded cheddar cheese
  • Green onions for garnish optional


  • Spoon ½ cup 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.


*Slow Cooker: place tin foil wrapper peppers in the slow cooker and cook on low for 2 hours (cooking time will vary based on slow cooker model)
*Oven: place on a baking sheet and bake at 400 degrees F for 20-25 minutes or until they reach desired doneness.

Nutrition Information

Calories: 297cal | Carbohydrates: 3g | Protein: 33g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 242mg | Potassium: 585mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2145IU | Vitamin C: 76mg | Calcium: 218mg | Iron: 1.3mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Izzy says

    Picnics are the best!! And I love that your daughter plays picnic, haha! That is great 🙂 I love any food that is served in an edible bowl like stuffed peppers! My favorite picnic food by far would have to be cheese, wine, and crackers. It might be clique, but it does make for a great picnic!

  2. Vickie says

    Living in coastal south Florida..we have lots of places to have picnics and do so frequently. We go to the beach, the Indian River, the zoo or various parks on the waterfront…even our free music fests at night..they are quite romantic on a breezy, balmy night.
    My picnics vary depending on the local..because I have had pulled port as part of my picnic and this is being featured here, my answer will include it.
    To set the scene A cute buffalo print blanket, a radio (yes), a bottle of wine, a small bouquet of wild flowers tied with grosgrain ribbon..candles if at night.
    I would make butcher block paper wrapped Cuban sandwiches (using the shredded pork) tied with raffia. Broccoli pasta salad in mason jars. cube watermelon with feta and balsamic. For dessert either chunky chocolate chips cookies or brownies.

  3. Michelle says

    Blanket, cold beverages, salads in jars, loaded sandwichs pre wrapped in parchment paper, & mixed fruit in jars for a perfect light treat.

  4. Mary Morochnick says

    I am having an old friend over for lunch tomorrow. Your recipe for stuffed peppers looks so easy and delicious. That will be the min course at my picnic. Now for desert….

  5. Alice @ Hip Foodie Mom says

    Ashley, first off, love this recipe! I love using bell peppers like this! and for the giveaway: I would pack pasta salad, sandwiches, salads and I have to try this Smokehouse Pulled Pork BBQ!!!

  6. Cyndi - My Kitchen Craze says

    First off love how cute and versatile these peppers are. Delish!!! For a picnic I’d bring cheese, crackers, sandwiches, some wine, fruit and of course dessert. Most likely my dessert would be some sort of bars. I love bars and they are easy. Pinning these delicious peppers recipe.

  7. Jennifer R says

    I would make the recipe from the FarmRich site for the Cuban Sandwiches made with the FarmRich Smokehouse Pulled Chicken. I would pair them with a simple olive oil and vinegar dressed salad and an ice cold beer.

  8. alexandra robertson says

    big blanket, a bottle of white wine, sparkling water, fruit, chocolate cake, chicken salad, brats, and my guilty pleasure….snickers salad (the one with apples, snickers, pudding mix, cool whip) I cannot resist it!

  9. Danielle says

    Peppers are the only veggies I really like with a crunch too. I love love love how quickly these come together! Seriously perfect for an easy dinner during the week.

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