Pulled Pork Stuffed Peppers Food

PORK-BELLIED POPPERS

Steps:

• Slice each jalapeno open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapenos and scrape out the seeds and membranes with a knife. Put the jalapenos, milk and 2 cups water in a large bowl and soak 15 minutes, stirring once or twice.
• Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands until combined. Drain the jalapenos and pat them dry. Stuff 1 to 2 tablespoons cheese filling into each pepper.
• Put the flour in a shallow dish. Whisk the eggs and 1/2 teaspoon salt in another dish. Put the breadcrumbs in a third dish. One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
• Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F. Fry the jalapenos in batches, turning, until golden brown, 4 to 5 minutes per batch. Drain on paper towels. Sprinkle with salt and serve with barbecue sauce.

STUFFED PEPPERS WITH PORK AND RICE

Steps:

• cook the rice as you normally do (follow the packet instructions) leave to one side.
• soften the onions in a large pan.
• add the diced celery.
• add the pork and stir in well allowing to colour.
• then put in the garlic, tomato purée, dried oregano, smoked paprika, salt and pepper and stir inches.
• cook the mixture together for a minute then add the vegetable stock, stir in well and allow to reduce by about half.
• At this point cut your peppers in half and scoop out any seeds or white ridges (leave the green stalk as it holds it together).
• When the pan mixture has reduced mix in the rice and then stuff the peppers with the mix.
• Give a little drizzle of olive oil and an optional sprinkle of grated cheese.
• Bake in a medium hot oven for about 30-60 minutes (so the peppers colour and soften but don't over do it).
• Serve.

STUFFED PEPPERS

Steps:

• Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
• In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
• Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
• Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
• Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
• Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.

BBQ STUFFED PEPPERS

Steps:

• Fold together Curly's Sauceless Pulled Pork, BBQ sauce, wild rice and Monterey Jack cheese. Cut the tops of the peppers off and remove core. Fill with BBQ mixture.
• Dust top with breadcrumbs. Bake in pan with 1 cup water and cover with foil at 350 degrees F for 40 minutes.

PULLED PORK-STUFFED SWEET POTATOES RECIPE BY TASTY

Steps:

• Layer bottom of crock pot with onion and lay pork loin on top. Season with salt, pepper, and garlic. Top with BBQ sauce.
• Cook on high for 4 hours or low for 8 hours.
• "Pull apart" the pork loin using two forks. Cover and let sit and move on to sweet potatoes.
• Preheat oven to 400˚F (200˚C).
• Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
• Next, cut sweet potatoes in half and carve out the centers with a spoon, leaving a rim around the outside of each sweet potato.
• Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper.
• Bake for 20 minutes.
• Add shredded carrots and purple cabbage to the shredded pork and combine.
• Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion.
• Enjoy!

STUFFED BEEF & PORK RED BELL PEPPERS

Steps:

• Cut the peppers in half lengthwise, leaving the stems and halving them also.
• Remove the seeds and ribs.
• Saute the beef and pork, the onion, garlic, 1 teaspoon of the bouillon granules, and the salt together, crumbling well, until the onion is transparent.
• Drain off the fat.
• Add the rice, cheese, sour cream, tomatoes, green onions and soy sauce.
• Mix well.
• Stuff this mixture into peppers.
• Mix the hot water and the remaining 1 tsp bouillon granules.
• Pour this into a shallow casserole large enough to hold all the peppers.
• Place the stuffed peppers in the dish.
• (The water in the dish allows the peppers to steam while retaining some of their crispness).
• Cover the casserole with foil and bake at 350 degrees for 25-35 minutes.
• Remove the foil and spoon a little juice over the peppers; bake for an additional 10-15 minutes.