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A plate with a close up of a pork stuffed peppers
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4.86 from 7 votes

Sweet & Smoky Pork Stuffed Peppers

Delicious pork stuffed peppers with zucchini, mushrooms, onions, tomatoes and cheese. These peppers make an excellent meal and are low carb and keto friendly. 
Prep Time15 mins
Cook Time4 hrs 40 mins
Total Time4 hrs 55 mins
Course: Main Course
Cuisine: American
Keyword: Slow Cooker, stuffed bell peppers, stuffed bell peppers recipe, stuffed pepper recipe, stuffed peppers, stuffed peppers recipe
Servings: 6
Calories: 403kcal
Author: Rachael

Ingredients

  • 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

Garnish

  • 2 Tbsp cilantro chopped
  • 1 avocado diced

Instructions

  • 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.

Nutrition

Calories: 403kcal | Carbohydrates: 12g | Protein: 42g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 649mg | Potassium: 1126mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2445IU | Vitamin C: 92.2mg | Calcium: 178mg | Iron: 1.8mg