Southwest flavors combine with smoke and spice in this festive preparation of stuffed peppers—and they’re ready in about an hour. Use fresh ingredients and oak chips in your grill or smoker to take this dish to the next level.
4 large bell peppers
1 C. smoked pulled pork, shredded
½ C. yellow rice, cooked and cooled
¼ red onion, minced
½ C. black beans, rinsed and drained
4 oz shredded cheddar cheese, plus 2 oz for topping
½ C. Head Country Bar-B-Q Sauce, Apple Habanero, plus 2 tbsp for topping
Salt, pepper, and fresh snipped parsley for garnish
"I smoked a huge pork shoulder for a party last weekend and had a hefty portion left over for a variety of things. Not wanting an ounce to go to waste, but craving a healthy weeknight meal after a weekend of backyard barbecue gluttony, I decided to create a Tex-Mex inspired stuffed pepper with the pulled pork. I threw in some of my Head Country Bar-B-Que sauce for a fast weeknight meal." —Kita Roberts, Girl Carnivore
Preheat grill or smoker to 225-300 degrees F, using wood chips, if desired. I used oak for this.
Carefully cut the peppers in half and remove seeds.
Combine the pulled pork, yellow rice, onion, black beans, and 4 oz shredded cheese in a bowl. Toss with ½ C. of the Head Country Bar-B-Q Sauce to coat.
Stuff the peppers equally with with the pulled pork filling and top with cheddar cheese.
Place on the smoker and cook until the cheese has melted and the peppers are tender, about 1 hour.
Remove from the grill or smoker, plate, and serve with additional Head Country Bar-B-Q Sauce drizzled over top, fresh snipped parsley or cilantro and salt and pepper to taste. Enjoy!
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