It is the season of outdoor BBQing and backyard entertaining. These stuffed mini peppers are a perfect addition to your party, and they couldn't be easier. the shredded meat could be made way ahead of time, saving you the majority of the work for an easy appetizer. Who doesn't love that?? These time saving tricks are always something I'm on the lookout, so be prepared for lots more of these kind of recipes this upcoming summer season. Enjoy!
Pulled Pork Stuffed Peppers
Makes approximately 30 pieces
2 lbs pork, roughly chopped
15 mini sweet peppers, washed and dried
1 teaspoon salt, plus an additional 1/2 teaspoon
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder (or granulated garlic)
1 1/2 cup shredded cheese of choice
Chopped chives, for garnish
1 tablespoon oil of choice
1. Place the pork, 1 teaspoon of the salt, black pepper, cayenne and garlic powder into a slow cooker. Cook on slow for 6-8 hours, until the meat can easily be shredded with 2 forks. (This step can be done up to 3 days ahead). Shred meat.
2. Preheat oven to 375 degrees F. Add the 1 tablespoon of oil to a 9 X 13 inch baking pan, and brush evenly on the bottom and sides. Remove the stems of the mini peppers, then cut each one lengthwise and remove inner white flesh and seeds. Sprinkle the peppers with the remaining 1/2 teaspoon of salt.
3. Spoon in a little of the shredded pork into each halved pepper, and lay out without overlapping onto the oiled baking dish. Top each one with shredded cheese. Bake for 15-20 minutes, until cheese is melted and bubbly. Remove from oven and top with chopped chives. Enjoy.
All content is my own unless otherwise stated