Pulled pork stuffed peppers: Sweet bell peppers stuffed with succulent and smoky pulled pork, tangy BBQ sauce, and topped with melty cheese.
Have leftover pulled pork? Put it to good use by making BBQ stuffed portobello mushrooms, BBQ pulled pork stuffed avocados or stuffed peppers and get dinner on the table pronto!
Just thinking about these pulled pork stuffed peppers make my mouth water!
If you like a good stuffed pepper and are a pulled pork fan, then you must put them together! Smoky-sweet pulled pork with a tangy-sweet pepper is as good as it gets.
When most people think of stuffed peppers they think of Italian stuffed peppers with rice. I grew up eating them. But there are so many other ways to stuff a bell pepper.
My Philly cheesesteak stuffed peppers are popular with LCM readers, as are these peppers stuffed with sloppy Joe filling. And, a sausage stuffed bell pepper is just awesome. But, these pulled pork stuffed peppers are my new favorite.
Pulled Pork Stuffed Peppers
For this particular recipe, I used a great pulled pork recipe I made in the crock pot, but any good pulled pork will do. Not a pork fan, use leftover pulled chicken.
I used prepackaged keto sugar-free BBQ sauce for convenience, but you can make your own if you prefer. That way you control the ingredients.
Gouda cheese was fabulous in this recipe, but cheddar is just as good!
Pre-cooking the peppers in the microwave or oven before stuffing makes sure they cook through. To do this, cover the peppers and cook in the microwave for about 5 minutes. Alternately, cook the peppers in the oven for 20 minutes before stuffing with the pulled pork.
I think you’ll agree that this recipe is a great way to use any leftover pulled pork!
Pulled Pork Stuffed Peppers
- 2 large Bell peppers (about 1 pound)
- 12 oz Pulled pork, warmed (about 2 cups)
- 1 1/2 cups Gouda cheese (6 oz) (or use cheddar)
- 1/3 cup Sugar-free BBQ sauce (or your favorite)
- 2 tbsp Cilantro, chopped
- Preheat oven to 375 F and place rack in the middle position.
- Place the cut peppers in a microwave safe baking dish and steam for 3-4 minutes or until softened. Pour out any water. (Alternately, cover the peppers in foil and bake for 15-20 minutes to soften. Pour out any accumulated water.)
- Stir the BBQ sauce and 1 cup of the cheese into the pulled pork and divide evenly among the peppers. Bake for 20-30 minutes or until the peppers are hot and bubbly. Top the peppers with remaining cheese and return to the oven until the cheese has melted. Garnish with cilantro and serve with a green salad.
- Refrigerate any leftovers. To reheat cover and place in the microwave for 60 – 120 seconds on high power or until the middle is hot. Alternately, place in an oven safe bowl and bake at 350 for 30 minutes or until the middle is hot.
- Makes 4 servings at 5 net carbs each.
I just started Keto a few weeks ago and I love it – I’ve lost 15 pounds! There are a few I go for different things, but yours has good recipes in all categories. These peppers were fantastic and a great way to use leftover pulled pork we had smoked for Father’s Day. Thank you for all you do.
These are sooo good! I was too lazy to do pulled meat, so I used ground pork. I made my own barbecue sauce, I highly recommend Low Carb Yum’s recipe. I also doubled the recipe as I was using this for work lunches and I wanted a whole pepper for lunch, not just a half. They were very filling and delicious. I lost four pounds this week, so I guess it didn’t hurt that I ate two halves each day! ( I just got back on a reduced carb diet due to blood sugar issues.)
I love how you made this recipe your own, Tom! Congrats on our weight loss this week. -Kim