Do you ever have leftover meat from a previous meal and you’re unsure what to do with it next? The other day we had tons of smoked, pulled pork that my neighbor gave to us that we had already eaten for dinner the nights before. It was amazing on a sandwich with barbecue sauce, but last night I wanted to try a little something different. We’re trying to eat a few less carbs, so I decided to come up with a stuffed bell pepper recipe that was healthy, easy and something my family would eat. These bell peppers were stuffed with a cheesy, southwestern combination of fabulous flavors that went so perfectly with the sweet pepper flavor. I drizzled these peppers with a creamy cilantro dressing that made the whole thing a perfect 10 in my book! If you are looking for a new, and flavorful way to use up your leftover pork or chicken, this recipe is a keeper 😉 Hope you love!
Ingredients
- 3-4 cups shredded pork
- 2 cans black beans drained
- 1 1/2 cup frozen corn
- 1 can 4 oz. diced green chilies
- 1/2 cup red onion diced
- 2-3 cups shredded cheese
- Tops of each bell pepper diced
- 1 Tbs. cumin powder
- 1 Tbs. chili powder
- Salt and pepper to taste
- 6-8 colored bell pepper
- CILANTRO RANCH:
- 1 cup ranch dressing
- 1 avocado
- 1/4 cup cilantro
Instructions
- Place the pork roast or chops into a crock pot and season with salt and pepper. Cook the pork on high heat for 4-6 hours, or until the pork is tender and will easily shred. Shred the pork and place in a large bowl. Drain the cans of black beans and add to the pork. Add the frozen corn to the bowl, along with the diced green chilies. Dice a red onion and place in the bowl. Cut off the tops of each of the red bell peppers. Remove the center portion of the peppers and rinse the peppers. Place the peppers in a 9x13 pan all standing upright. Cut the stem from the peppers and dice the remaining portion of the peppers and add to the pork mixture. Season the pork with the cumin, chili powder and salt and pepper. Add the shredded cheese to the mixture. Once the mixture is all combined, use a large spoon and spoon the mixture into each of the bell peppers. Cover the tops of each pepper with a little more cheese and bake at 350 degrees for 20-25 minutes, or until the peppers are slightly soft and the cheese is melted. Once out of the oven, you can drizzle with a cilantro ranch if you wish.
Notes
VEGETARIAN OPTION: Instead of using the shredded pork, replace that with brown rice or cooked quinoa. You will want to season the mixture more heavily if you don't use the pork. You also might want to add a little more cheese to make sure the mixture stays together.
