Southwest Pulled Pork Stuffed Peppers

Discover the story

BBQ meets Southwest in one easy, freezer-friendly meal.

Smoky, hearty, and unapologetically bold, these Southwest‑Style Pulled Pork Stuffed Peppers bring all the comfort of slow‑cooked barbecue with the bright, zesty flair of the Southwest.

Tender pulled pork tucks into sweet bell peppers, mingling with warm spices, fire‑kissed tomatoes, and just enough melty cheese to make every bite feel indulgent.

They’re the kind of weeknight‑friendly dish that tastes like it simmered all afternoon! Vibrant, satisfying, and ready to steal the spotlight at your table. These also freeze great and can be reheated easily. Need a slow-cooked pulled pork recipe? Try ours HERE!

Southwest Pulled Pork Stuffed Peppers

Servings

Ingredients

3 bell peppers, sliced in half, seeds removed
2 cups prepared cooked pulled pork
1 cup fresh tomatoes, chopped
2 tbsp green onion, sliced
1 15 oz can fire-roasted diced tomatoes, slightly drained
1/2 tsp ground cumin
1/2 tsp Kosher salt
1/2 tsp black pepper
2 tbsp heavy cream (optional)
2 garlic cloves
1/4 cup cilantro, chopped
1 cup grated cheddar cheese

Garnish

Chopped fresh green onions

Instructions

Preheat oven to 375 degrees F.
In a 9x13 baking dish, place the halved and seeded peppers, cavity-side up.
Fill the peppers halfway with pulled pork. Top the pulled pork with chopped tomatoes and sliced green onions.
If using an immersion blender, add the tomatoes, cumin, salt, pepper, cream (optional), garlic, and cilantro to a vessel and blend until combined.
Spoon the mixture over the pulled-pork-stuffed peppers. Cover the baking dish and bake for 30 minutes.
Remove the peppers from the oven and, using a knife, insert it into the side to test for tenderness. If the peppers are tender, sprinkle the cheese on top and return them to the oven for 10 minutes, or until the cheese is melted.
Top with sliced green onions and serve.