You don’t have to make these on the grill if you don’t have one or if you want to enjoy something so tasty in the winter months. Easily whip these up and put them in the slow cooker for about two hours or so on low. You’ll have to check on them and alter the time based on your slow cooker’s heat. There is also always the option of putting them in the oven if you want them done faster. 20-25 minutes on 400 should do the trick!
Check out what they are saying about this recipe over at The Recipe Rebel:
“These stuffed peppers look seriously amazing – what a great idea!”
When you’re ready to try something new, don’t hesitate to try these… they are loved by everyone who tries them.
Ingredients
3 sweet bell peppers, halved and seeded (6 halves)
1 20oz box Farm Rich Smokehouse Pulled Pork BBQ
1 1/2 cups Sargento shredded cheddar cheese
Green onions for garnish, optional
Instructions
Heat pulled pork according to package directions (it doesn’t necessarily be hot, just thawed, as you will be grilling the peppers later on).
Spoon ⅙ 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.
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Quick Tip: Try with pepper jack cheese and toss in some corn.
Thanks again to The Recipe Rebel for this hearty recipe.
