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.

Ingredients:

• 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

Prep:

• 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

Instructions:

• 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