Smoked Pulled Pork Stuffed Peppers

posted in: Low Carb Recipes, Pork | 0
Smoked Pulled Pork Stuffed Peppers

Smoked Pulled Pork Stuffed Peppers

Smoked Pulled Pork Stuffed Peppers - What's a pit boss to do with some of that hickory smoked pulled pork leftovers while keeping it low carb and delicious was my main challenge. Since I had red bell peppers sitting around in the fridge needing to be used I decided to kill two birds with one stone. As I researched pulled pork stuffed peppers I discovered that most recipes only used 3 to 5 ingredients. But remembering just how much I enjoy Atomic Buffalo Turds (ABT) I decided to incorporate the ABT recipe from my cookbook, The Wood Pellet Smoker and Grill Cookbook with a composite of pulled pork stuffed pepper recipes. The results were surprisingly simple and delicious. One of the best parts of cooking is getting inspired by a variety of recipes and then applying your personal touch, techniques, and flavor profiles.

Stuffed Peppers after 30 minute smoke
Stuffed Peppers after 30 minute smoke
Peppers, Cole Slaw, Deviled Eggs
Stuffed Pepper, Cole Slaw, Deviled Eggs


  • 1½ pounds hickory smoked pulled pork
  • 4 red bell peppers
  • ½ cup Diced red onions
  • 8 ounces cream cheese
  • ½ cup shredded mozzarella cheese
  • 1 cup shredded sharp Cheddar cheese
  • 2 slices bacon vertically sliced
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper


  • Slice the pepper in half lengthwise and remove seeds plus white ridges. Leave the green stalk as it holds pepper together
  • Mix pulled pork, diced onion, Cheddar cheese, cream cheese, and spices together
  • Stuff each pepper half with pulled pork mixture
  • Top stuffed peppers with mozzarella  cheese
  • Cut bacon in half and slice vertically
  • Top stuffed peppers with bacon slices to form an X
Prepped Red Peppers
Prepped Red Peppers
Peppers with Pulled Pork
Peppers with Pulled Pork
Stuffed Peppers on Pellet Grill
Stuffed Peppers on Pellet Grill


  • Preheat your wood pellet smoker-grill to 225ºF with hickory wood pellets
  • Smoke the pulled pork stuffed peppers for 30 minutes
  • Bump the pit temperature to 350ºF and cook for 30 to 45 minutes until mozzarella cheese is bubbly and internal temperature of the pepper stuffing reaches 160ºF
  • Rest for 5 minutes before serving
  • Serve with a side of Cole Slaw

Leave a Reply

Your email address will not be published. Required fields are marked *