Grilled Pulled Pork Stuffed Peppers

Prep Time 10 minutes
Total Time 25 minutes
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

5 from 1 vote
These Grilled Pulled Pork Stuffed Peppers are a fun way to use up leftover pulled pork! Perfect for summer!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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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  1. Charlie says

    I would pack up cucumber and watercress sandwiches, a garden salad, honey ginger dressing, fairy cakes, fresh fruit and ice water.

    I sure hope that this contest is open to Canadians.

    • Ashley says

      It isn’t unfortunately Charlie, because the product is only available in the United States. I mention that in the giveaway details below. It sounds like a great picnic though!

  2. Tzeitel says

    We always pack fried chicken, grapes, a veggie tray, chips & a variety of beverages! A wonderful quick meal & easy cleanup before a hike!

  3. Carrie says

    I would pack all kinds of finger food since I have two young ones.. we have never been on a picnic! 🙁

  4. Kate K (My Mommy Brain) says

    I would pack rare roast beef sandwiches, Kettle Chips, fruit salad, brownies and some flavored water.

    • Judy Lynn says

      For a picnic, I love to make my chicken salad on croissants – I cook the chicken gently in chicken broth and some white wine. When it is done I half grapes, celery a little onion and mayo and combine. I top with toasted almonds. Add a bottle of wine and/or your favorite drink and you’re ready to go. Of course, you could do side dishes but I find maybe some brownies for dessert does the trick.

  5. Laura Dussault says

    Deviled eggs are a favorite for picnics & a good potato salad, Mom’s was the best. Depending on who you are having a picnic with a good bottle of wine is always nice.

  6. Melissa Brisbois says

    I think some Red, White and Blue Potato Salad, Salomon Cucumber Wasabi Cream Cheese Tea Sandwiches, Shandies for a refreshing beverage and Hot Mexican Chocolate Cookies for dessert?

  7. Heather Goode says

    So many yummy summer picnic foods to choose from! I think we’d take Italian Veggie sandwiches on ciabatta bread, and some watermelon from the garden!

  8. Alison H. says

    I would have to pack my hubby’s favorite picnic foods…fried chicken, roasted corn salad, deviled eggs, a bottle of wine & red velvet bars for dessert!

  9. Deb says

    I’m having a hard time deciding. If I was going with my grandchildren I think I’d take fried chicken (finger food),fruit salad because they love it either a green salad or potato salad.
    If it was just me & my husband I’d bring a loaf of really good bread, a great cheddar cheese like Kerrygold Dubliner, Brie or Camembert & a fruit salad (our favorite too) & homemade chocolate chip cookies for my husband. Sounds like fun. We actually do picnic like this-sometimes crackers instead of bread while traveling back & forth from Florida. We decided to do this after quickly getting tired of fast food. We normally don’t eat it. But we don’t have any fancy picnic things to use. I’d love to win this to use.

    • Ashley says

      I think both of those options sound great! We love picnicking with our kids in the summer — it’s so much easier than trying to sit them in a restaurant 🙂

  10. Susan D says

    Those peppers look so good – I would definitely love to pack a picnic with those. We love to cook beef kebabs with chimichurri and grilled pineapple with some naan bread or tortillas. Can’t go wrong with potato salad either!

  11. Mary Ann Di Flaviano says

    Pulled pork sandwiches, sour cream based potato salad, watermelon, cherry limeade, lemon meringue pie

  12. Mary O. says

    The stuffed peppers and the maple bacon potatoes would be amazing for a picnic. I would definitely include fresh berries, raw veggies , cheese and nuts to nibble, and something cold to drink. I would bring wine as well as plenty of water, too. And a giant blanket.

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