Ultra Low-Carb Pull Pork Stuffed Bell Peppers

Pulled Pork Stuffed Bell Peppers

The hardest part about making this dish was actually waiting to fill the peppers with the mouth-watering pork filling!  We opted for pre-made pulled pork to keep things simple.  After popping the peppers in the oven to all we had to do was add the pork to the sauteed onions, garlic and mushrooms and heat through. By the time that was done, so were the peppers! Talk about perfect timing. Now filling them was the challenge and it took all my might to not “taste” more of the mixture as I added it to the peppers. We simply topped ours with cheese, but if you’re looking to increase your fat intake for the evening (thank you The Carb Nite Solution® for encouraging our cheese consumption) feel free to layer the cheese in the mixture as you fill your peppers. We have a few pork dishes in this edition of Transforming Recipes, but after making these we realized that next time around we will definitely be including more pork, and we don’t just mean bacon! You’re the reason we try out new recipes and we love to hear what you think, so leave us comment below!





Pulled Pork Stuffed Bell Peppers
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Ultra Low-Carb Pull Pork Stuffed Bell Peppers

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Ingredients

Instructions

  1. Set oven to broil with top rack about six inches from flame.
  2. Line a baking sheet with aluminum foil. Spray with non-stick cooking spray.
  3. Lay pepper halves skin side down on baking sheet. Drizzle with coconut oil and sprinkle with salt and pepper.
  4. Broil pepper halves in oven for 10-15 minutes, until slightly soft and browned around the edges. Remove from oven and set aside.
  5. Set oven to bake at 350 degrees and move rack to middle of oven.
  6. Heat a large skillet over medium-high heat.
  7. Melt coconut oil in pan, add onions and garlic; saute for 1-2 minutes.
  8. Add mushrooms to pan; cook for 2-3 minutes.
  9. Add shredded pork to mushrooms; stir to combine and heated through. Remove from heat.
  10. Divide the pork among the peppers, pushing as much meat into each pepper as you can.
  11. Top each pepper with mozzarella cheese.
  12. Return peppers to oven for 10-15 min, or until cheese is melted and slightly brown.

Recipe Notes

Try our other Stuffed Bell Peppers recipes below!

Alex Navarro on Arizona Midday
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