Stuff the Leftovers

by zydecopaws on August 8, 2011

I may be eating pulled pork for some time to come. The leftovers seem to be endless. Of course, that isn’t really a problem when you have some fresh bell peppers in the house, even if they were on the small side.

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The stuffing began with finely chopped onions, peppers, and mushrooms sautéed in about a tablespoon of EVOO. The pulled pork was finely chopped and added to the mix with some Salsa Victoria hot sauce, cayenne pepper, salt, fresh chopped tomato, and a dash of red wine. White rice was stirred in once everything was heated up, and the resulting mixture spooned into the peppers, which were then placed on Bubba Ho-Keg’s grill (away from the fire) and left to cook for about 25 minutes at 350°F.

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I grew up eating bell peppers made much like this but with ground beef. The pulled pork made an excellent substitute and added a nice smokey flavor to the meal. Which left me wondering what else I could make by substituting the pulled pork…

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