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Pulled Pork Stuffed Peppers

These pulled pork stuffed peppers are a delicious dinner idea for any weeknight! They work great with leftover pulled pork and the filling is totally customizable. They are flavorful, come together quickly and always a crowd pleaser! 
5 from 11 votes
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Ingredients

  • 4 bell peppers, sliced in half, seeds removed
  • 3 cups pulled pork
  • 1 cup cherry tomatoes, chopped
  • 2 tablespoons diced red onion
  • 1 15 ounce can fire roasted diced tomatoes
  • 2 tablespoons heavy cream
  • 1 tablespoon brown sugar
  • 2 garlic cloves, minced
  • ½ teaspoon dried basil
  • pinch salt and pepper
  • 1 cup freshly grated mozzarella cheese
  • chopped fresh parsley for garnish

Instructions 

  • As a note, I almost always make pulled pork in my slow cooker! I season the pork with salt and pepper, sear it on all sides until brown, then cook it on low with ½ cup of beer or so for about 8 to 12 hours. You can see my exact recipe here.
  • Preheat the oven to 350 degrees F. Line a baking sheet with foil.
  • Remove the seeds and inside stems of the peppers. Fill the peppers with 1/3 to ½ cup pulled pork (or as much as you wish!). Sprinkle on some of the tomatoes and diced onion.
  • Place the tomatoes in a blender and puree until smooth. Blend in the cream, sugar, garlic, basil, salt and pepper until combined. Spoon the mixture over top of the pork in the pepper. Sprinkle on the cheese.
  • Bake the peppers for 20 to 25 minutes, or until the cheese is golden and bubbly. Sprinkle of fresh parsley (or your favorite herb!) and serve immediately.
  • You can do this with the mini snacking peppers too! I do the exact same thing, the portions you add into the pepper are just smaller. You can bake for less time too – more like 15ish minutes.
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