What's a Pit Boss to do with some of that hickory smoked pulled pork leftovers while keeping it low carb and delicious was my main challenge. Since I had red bell peppers sitting around in the fridge needing to be used I decided to kill two birds with one stone. As I researched pulled pork stuffed peppers I discovered that most recipes only used 3 to 5 ingredients. But remembering just how much I enjoy Atomic Buffalo Turds (ABT) I decided to incorporate my ABT recipe with a composite of pulled pork stuffed pepper recipes. The results were surprisingly simple and delicious. One of the best parts of cooking is getting inspired by a variety of recipes and then applying my personal touch, techniques, and flavor profiles.
Instructions:
•Preheat your wood pellet smoker-grill to 225ºF with hickory wood pellets
•Smoke the pulled pork stuffed peppers for 30 minutes
•Bump the pit temperature to 350ºF and cook for 30 to 45 minutes until mozzarella cheese is bubbly and internal temperature of the pepper stuffing reaches 160ºF
•Rest for 5 minutes before serving
•Serve with a side of Cole Slaw
The Money $Shot ... Bon Appétit
