BBQ Pulled Pork Stuffed Peppers
Tender slow-cooked pulled pork mixed with tangy BBQ sauce, fluffy rice, and a blend of flavorful spices, stuffed inside vibrant bell peppers, and topped with a drizzle of dairy-free butter. These gluten-sensitive stuffed peppers are a mouthwatering twist on a classic favorite, perfect for a hearty and satisfying meal.
ingredients
- 1 lb slow-cooked pulled pork
- 4 large bell peppers, any color
- 1 cup cooked rice
- 1/2 cup gluten-free BBQ sauce
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Dairy-free butter, for drizzling
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Cut the tops off the bell peppers and remove the seeds and membranes, creating hollow cups.
- 3.
In a large mixing bowl, combine the pulled pork, cooked rice, BBQ sauce, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well to combine.
- 4.
Spoon the pulled pork mixture into each bell pepper, packing it gently.
- 5.
Place the stuffed peppers in a baking dish and cover with aluminum foil.
- 6.
Bake in the preheated oven for 30 minutes.
- 7.
Remove the foil and drizzle a small amount of dairy-free butter on top of each pepper.
- 8.
Return to the oven and bake for an additional 10 minutes, allowing the peppers to slightly char on top.
- 9.
Remove from the oven and let cool for a few minutes before serving.
- 10.
Serve as a delicious main dish and enjoy the delightful flavors!