Stuffed with Pulled Pork
by SuperUser Account
- 2 green peppers (or your favourite colour)
- 4 mushrooms, washed and chopped
- 1 small onion, chopped
- 1 clove of garlic, minced
- ½ lb. of pre-made (read leftover) pulled pork
- 2 tsp. sunflower oil
- extra pulled pork barbecue sauce if you like your pork saucy
- cheese is optional
Preheat your grill to 350°F and prepare for indirect grilling.
Cut off the tops of the peppers and remove the seeds and the veins. Chop the flesh that is leftover at the top of the pepper, set aside.
Prep your onion, garlic and mushrooms, add the extra pepper that you just chopped. Sauté in 1 tsp. of oil until the onion is translucent and fragrant. Add the pulled pork and extra sauce if you’re using.
Brush the inside and bottom of the peppers with the remaining oil, then stuff them with the pulled pork and onion mixture. Top with cheese if you are using cheese.
Place the peppers on a foil lined baking tray and grill bake over indirect heat for 15 to 25 minutes, or until the pepper is cooked through and the stuffing is fully heated.
I know, it seems like I am on a Stuffed Pepper Kick, with the Moose Cheesesteak Pepper a couple of weeks ago and now this? But what can I say? Not only is stuffing food into other food a delicious way to make a meal, these are easy meals for gluten and dairy free people. Yes, that is cheese you can sort-of see in the picture, but it's actually dairy free cheese. Also, this came together super fast for a lunch at work, so that is a giant plus.
I confess. I am experimenting with cutting down on the gluten and dairy in the foods that I eat. It's not as easy as you would think. I never realized how much of the stuff I ate! But these peppers are fantastic and moderately healthy. You don't even know you're missing your sandwich.