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

Ingredients

  • 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

Instructions

  • 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.

Notes

*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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Comments

  1. Malissa W says

    Roast Beef Sandwiches with a horseradish sauce, Large Dill Pickles and of course kettle cooked salt and vinegar chips. Sounds like the perfect picnic to me! Oh and maybe some fruit salad to balance it out. 🙂

  2. helen says

    I usually make an assortment of tea sandwiches, like cream cheese, smoked salmon and chives, ham and cheese, classic cucumber, chicken or ham salad and any other idea that comes up.Chocolate chip cookies as well as chips are a must. Lately I’ve been obsessed with boiled peanuts and take them with me everywhere!
    For desert I’d take my mason jar strawberry shortcake trifle (it’s really a cross between the two) or a yogurt pineapple jello treat my Nana used to make and we always enjoy in the summer.

  3. Ann says

    My three year old can’t have a picnic without Lay’s kettle cooked BBQ chips! We’d also have grapes or watermelon, pumpkin chocolate chip muffins (another of his must haves), some sort of sandwich, drinks, and probably yogurt with granola. Odd combinations, but it’s hard to find things my picky eater will actually eat! Your pulled pork peppers look scrumptious!

    • Ashley says

      I’m with your 3 year old — I love my chips! And my fruit. And of course chocolate chips 🙂 Sounds like a great time!

  4. Michelle T. says

    We love our salads here, so I would pack some fresh green salad, potato salad, along with bread rolls and grilled chicken/pork.

  5. MaureenG says

    I would pack quartered onions, green & red pepper slices and quartered tomatoes to be skewered and grilled. Sometimes I mix in peach or nectarine slices.

  6. Jackie Kearns says

    I would pack so fried chicken, grilled chicken ( for those who cannot have fried foods), some grilled hamburgers with cheese or without cheese, baked hot dogs, potato salad, homemade pickles, pickle relish, chili, onions, coleslaw, lettuce, tomatoes (sliced), bbq pulled pork, sandwich buns, sandwich bread, hot dog buns, ketchup, mustard, hot sauce, bbq baked beans with bacon, marbled chocolate cake, pecan cookies, and koolaid pops for the children. Water, peach tea, and koolaid for the children. Some sodas in case some one needs something with a fizz. Probably some mixed nuts, mms, potato chips and pretzels for sweet and salty snack. Maybe some nabs to kill future hunger attacks. Of course everything will have to be keep on ice to keep from spoiling in the summer heat.

  7. Cathy Bradford says

    I would pack some homemade cole slaw, rolls and this awesome Farm Rich Barbaque meat and some sweet tea to wash it down!

  8. Donna Jaworski says

    Potato Salad, Pasta Salad, Grilled Steak Salad, Fresh Watermelon and Strawberries, and lots of ice cold Watermelon Lime Agua Fresca!

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