Pulled pork stuffed peppers may have just become our go-to weeknight dinner.
They’re incredibly flavorful and super easy—especially if you already have leftover pulled pork. These peppers are perfect for feeding a crowd or for a simple family dinner. You can prep them ahead, the filling is totally customizable, and they always get raves from anyone who tries them.
What more could you want?
These are definitely joining our regular dinner rotation. I’m surprised I didn’t try stuffing peppers with pulled pork sooner—such an obvious, delicious combo.
Do you believe pulled pork brings good luck for the new year? I’m not superstitious, but I am a big fan of pork, so I’ll take any excuse to enjoy it.
This recipe works best with leftover pulled pork—not because fresh pulled pork wouldn’t be great, but because pulled pork takes time to make. If you’ve got leftover pork, you’re already most of the way there.
I wanted a sauce to amp up the flavor so the peppers wouldn’t be just plain pork in a shell. I blended fire-roasted tomatoes with cream, garlic, basil, and a touch of brown sugar to make a silky, smoky sauce that complements the pork perfectly. It was so good I wanted to eat it with a spoon—and it adds so much to each stuffed pepper.
If you have extra sauce, spread it in a baking dish and nestle the peppers into it before baking—this keeps them extra moist and flavorful.
Sounds irresistible, right?
You can use mini snacking peppers and serve these as an appetizer, or use full-size bell peppers for a hearty main course. Either way, they’re festive, colorful, and easy to adapt to what you have on hand.
They’re cute, colorful, and perfect for gatherings.
Pulled Pork Stuffed Peppers
Pulled Pork Stuffed Peppers
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Ingredients
- 4 bell peppers, sliced in half, seeds removed
- 3 cups pulled pork
- 1 cup cherry tomatoes, chopped
- 2 tablespoons diced red onion
- 1 15 ounce can fire roasted diced tomatoes
- 2 tablespoons heavy cream
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- ½ teaspoon dried basil
- pinch salt and pepper
- 1 cup freshly grated mozzarella cheese
- chopped fresh parsley for garnish
Instructions
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Note: Pulled pork is often made in a slow cooker. Season the pork with salt and pepper, sear on all sides until browned, then cook on low with about ½ cup of beer or other liquid for 8–12 hours. Adjust seasonings and method to your preferred pulled pork recipe.
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Preheat the oven to 350°F (175°C). Line a baking sheet with foil.
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Remove seeds and inner stems from the peppers and slice them in half. Fill each pepper half with about 1/3 to ½ cup pulled pork, or to your liking. Add some chopped cherry tomatoes and diced red onion.
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Place the fire-roasted tomatoes in a blender and puree until smooth. Add the heavy cream, brown sugar, minced garlic, dried basil, and a pinch of salt and pepper; blend until combined. Spoon the sauce over the pork in each pepper, then top with grated mozzarella.
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Bake for 20–25 minutes, or until the cheese is melted and golden and the peppers are tender. Garnish with chopped fresh parsley or your favorite herb, and serve immediately.
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For mini snacking peppers, follow the same steps but use smaller portions of filling. Bake for about 15 minutes or until heated through and the cheese is melted.
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Right now, melty cheese and caramelized peppers are all I want—and these stuffed peppers deliver both in every bite.