Sweet and Smoky Pork Stuffed Peppers:
Slow cooked and shredded pork roast, stuffed into bell peppers with mushrooms, zucchini, onions, tomatoes, green onions, topped with shredded mozzarella cheese, and garnished with cilantro and avocado.
When it comes to stuffed pepper recipes, this one is the hands down best ever. It is so flavorful thanks to the pre-seasoned Smithfield Sweet & Smoky Marinated Fresh Pork Roast. It is quick and easy to make, and it is low carb.
I am all about the set it and forget it dinners, and this one is awesome. The pork roast can slow cook in the crock pot or can be cooked in a pressure cooker (Instant Pot) for 40 minutes before it is shredded, mixed with sautéed vegetables, and stuffed into peppers. Then, pop it in the oven and enjoy.
It takes only about 10-20 minutes of hands on time and half of that is chopping up the veggies, so if you buy them pre-chopped, your time is reduced even further. These can also be prepped ahead and baked the day you want to serve them, which makes for an easy meal on busy nights.
Stuffed Peppers Tips:
- Pick your pepper based on preference. Red being the sweetest and green being the least.
- Cut peppers in half lengthwise for better portions and easier eating.
- Switch things up by using fresh pork instead of other protein choices like beef or chicken.
- Cook the pepper to your preferred doneness. I do not like a soggy or wilted pepper, so a 25-minute cook time meant my pepper wasn’t raw, but that I still got some crisp texture and crunch to my meal. If you want it to cook more, add time!
Stuffed Bell Peppers:
What goes in them? Traditionally, stuffed peppers have some kind of ground beef and tomato mixture, often with rice.
My go-to for a delicious, hassle-free meal that’s ready in 30 minutes or less is Smithfield Marinated Fresh Pork, which is why I decided to try it in a stuffed pepper recipe. I don’t have to do any of the prep work to marinate the pork – instead, I can simply pop it into the slow cooker or pressure cooker, and let it cook.
For this particular recipe, I used the Smithfield Sweet & Smoky Marinated Fresh Pork Roast. Along with the flavorful pork, I added all my favorite vegetables, and topped it with cheese. Then to garnish it, I added cilantro and avocado – the perfect complement to the sweet & smoky pork roast.
If you check my recipe index you will see plenty of Smithfield Marinated Fresh Pork recipes as it is the epitome of EZPZ, with the conveniently pre-seasoned cuts and all the various flavor options.
The flavors are spot on and it is super versatile, which means I can slow cook it, grill it, roast it, sauté it, and more. It works for whatever I want to make. Whether it is a pasta like thisRoasted Garlic and Herb Penne Pasta with Pork, or a fun appetizer like this Roasted Pork Crostini.
Flavors include: Roasted Garlic & Herb, Applewood Smoked Bacon, Sweet Teriyaki, and Slow Smoked Mesquite.
Cuts include: pork roasts, loin filets, chops, ribs, sirloins, and tenderloins
Regardless of the flavor or cut, Smithfield Marinated Fresh Pork is made from 100% fresh pork with no artificial ingredients and packed with protein. You can find it nationwide at grocery stores like ShopRite, Food Lion, Publix, Albertsons/Safeway, Save a Lot, and Walmart.
For more product information and recipe inspiration, visit www.Smithfield.com.
Stuffed Peppers Recipe:
When it comes to a stuffed bell peppers recipe, one of the first questions you should ask yourself is “What Color Bell Peppers Should I Use?”
You have 4 basic options:
- Red bell peppers- These are the sweetest and most ripe of all bell peppers. They are essentially green bell peppers that stayed on the vine longer, which also means they pack the most nutrition. Red peppers have almost 11 times more beta-carotene and 1.5 times more vitamin C than green peppers.
- Green bell peppers- Less sweet and slightly more bitter than yellow or orange peppers. These are usually kid’s least favorite, but I personally love the bitterness.
- Yellow bell peppers- These are the next step up from green on the sweetness scale, and are a fun color, vibrant, and look and taste great/
- Orange bell peppers- Orange is what color the peppers turn before they turn red, and these are sweet and delicious.
I personally love to use a variety, not just for the visual appeal, since you eat with your eyes before you eat with your mouth. But also, for the variety. My kids usually opt for the sweeter peppers, and I eat whatever is left! That is, when I share.
Then there is the filling:
Sweet and Smoky Pork Roast which is slow cooked to a tender, easy to shred, option.
Then you add the vegetables:
And stuff the peppers:
Then top with shredded cheese:
History of Stuffed Peppers
What culture is stuffed peppers from, or what nationality brings us stuffed peppers? From what I could gather, the answer is they come from Spain.
In Spain, stuffed peppers come from the Basque Country region. But usually, piquillo peppers are used, filled with a variety of cheeses (Manchego), and stuffed with chicken or fish. Chicken is more popular.
Bell peppers are not traditional for Spain, and actually originate from Mexico, Central America, and South America. But the seeds were imported to Spain in 1493.
For this recipe I decided to shake it up, and reimagine this traditional Spanish dish, giving it some American flare with the sweet and smoky flavor, and all my favorite veggies. And I don’t think I will ever go back. I LOVE stuffed peppers with Smithfield Marinated Fresh Pork. Want to join in the fun? Reimagine one of your favorite recipes that typically uses chicken or beef and replace it with fresh pork. Get creative because you can win some money!
Shake it Up Contest
Smithfield® is helping at-home cooks reimagine mealtime and get creative in the kitchen with the Smithfield Fresh Pork “Shake It Up” Contest. From now through April 26, visit Smithfield.com/ShakeItUp to submit a photo of your original dish along with a brief description on how you shake up your go-to recipes with Smithfield Fresh Pork instead of beef or chicken.
Twenty finalists will win a $100 gift card, and one grand prize winner will take home $5,000!
For contest rules and more great recipe ideas to help reimagine mealtime, visit Smithfield.com/ShakeItUp.
Should you blanch peppers before stuffing?
In this recipe I did not blanch the peppers, or precook them, this is because my preference is to eat them with a little crispness left to them. But if you like a very soft pepper, then you will want to blanch the peppers before stuffing them.
To blanch you get a large pot of water and bring it to a boil.
Then insert the halved, deseeded peppers into the water.
Cook for 3 minutes, completely submerged.
Remove from boiling water and put in an ice bath to stop the cooking process.
Blanching peppers helps them to retain a nice bright color but it doesn’t really cook the vegetable all the way through. You will finish cooking them after you stuff them.
What do I serve with stuffed peppers?
One of the things I love about these stuffed peppers is they are a complete meal. You could serve them with a salad or rice or a side of your choosing. But with the pork roast, the vegetables, and the garnish, they don’t really require much else to be satisfying.
How do you eat stuffed bell peppers?
One thing you may notice about my stuffed pepper recipe that is different from many others, is that instead of just cutting the tops off the peppers and stuffing the insides, I cut the peppers in half lengthwise, and stuff both halves.
I have found that this makes them far easier to eat and gives you a better pepper to filling ratio. And because we are filling them with the Smithfield Marinated Fresh Pork Roast, I like a hefty amount of filling for the peppers.
I have also found my kids like the peppers better this way. They are sure to get more filling in every bite. The tops down burn or brown too much before everything cooks through. And I personally think it makes them look pretty!
Can you save stuffed peppers?
The simple answer is yes. However, you definitely don’t want to save them for more than 3-5 days in the refrigerator. And you want to make sure they are in an airtight container.
Cooked stuffed peppers can be frozen, just make sure the meats are cooked through completely, or they will require additional cooking once they are thawed.
If you want to freeze stuffed peppers, you would cook them through, then cool them completely before putting them into a freezer safe dish, and freezing them. When I want to prep ahead for when I am out of town or make quick grab lunches for busy days, I will individually wrap the peppers in plastic wrap, which allows for single servings.
Then when I am ready to eat, I thaw them completely and reheat in the oven for 20 minutes at 350.
Don’t forget to enter the “Shake It Up” contest to win prizes! Visit Smithfield.com/ShakeItUp.
Sweet & Smoky Pork Stuffed Peppers
- 2 lbs Smithfield Sweet and Smoky Marinated Fresh Pork Roast
- 3 Bell Peppers red, orange, yellow, or green, deseeded
- 1 Tbsp olive oil
- 1 zucchini medium, chopped
- 1 cup mushrooms chopped
- 1 cup yellow onion chopped
- 1 tsp salt
- 1/2 tsp pepper
- 2 roma tomatoes
- 5 green onions
- 1 1/2 cups mozarella cheese shredded
- 2 Tbsp cilantro chopped
- 1 avocado diced
- Place pork roast in a slow cooker on medium heat and cook for 6-8 hours
- When finished, reserve 1/2 cup of liquid from the slow cooker, shred the pork roast with forks, remove any excess fat, and return to slow cooker to sit in juices until ready. Set aside
- Preheat oven to 400 degrees F.
- Cut peppers in half lengthwise, remove seeds and stem and cut out any membranes. Set aside (optional: blanch for 5 minutes in a pot of boiling water)
- In a large skillet over medium high heat, add olive oil, chopped onions, chopped mushrooms, and chopped zucchini. Sauté until vegetables are tender (about 5-10 minutes).
- Chop tomatoes and green onions.
- Combine vegetables, tomatoes, onions, and shredded pork meat to create stuffing mixture.
- Place halved peppers into a baking dish.
- Stuff with filling, dividing it equally between peppers.
- Top liberally with mozzarella cheese
- Add about 1/2 cup of the liquid from the slow cooker into the bottom of the baking dish. If you accidentally discarded it, just add stock or water.
- Bake at 400 degrees F for 25 - 30 minutes, until peppers are tender, but not mushy.
- Garnish with chopped cilantro and avocado, and serve immediately.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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lauren kelly says