I have been wanting to make some grilled stuffed peppers for so long now. Maybe you know this, but I’m really not much of a veggie girl. Strangely enough, peppers are pretty much the only vegetable I’ll eat that still has some crunch to it. The rest of them I like totally cooked and mixed in with my other food so they’re less recognizable. My favorite part of these stuffed peppers? That they’re 3 ingredients. Or maybe that you can make them ahead. Or maybe that you can wrap them up and easily tote them with you with a little portable barbecue on a family picnic adventure. Okay, so I have lots of favorite parts. But most of all, it’s summer, and you shouldn’t be stressing out over making huge, elaborate meals! Farm Rich Pulled Pork BBQ makes these super simple. My 3 year old is all about the picnics. We don’t have picnics nearly often enough, but we’ve already had one this year at the park (keeping in mind that I live in Manitoba and we got SNOW on May long weekend!), so I feel some good things coming on for the rest of the summer. She will actually “play picnic” on the rug in front of our front door. The fact that I insist that’s not really a great place to play doesn’t seem to dissuade her! And, luckily, I still get plenty of invites to join her for lunch. She has a pretty good variety of super appetizing plastic food, but I still don’t think it comes close to some sweet, smoky, saucy pulled pork stuffed in a pepper and covered in cheese. I had so many ideas I wanted to make with this pulled pork, but I love stuffed peppers and because they’re pretty skinny when you do the math. I’m of the mindset that calories from veggies don’t count (can I get an Amen?), so if you get 6 stuffed peppers out of a box of pulled pork that’s 150 calories for the pork, and let’s say 50 for the cheese? That’s a pretty decent hot off the barbecue for Swimsuit Season meal you’ve got right there. I made these 2 different ways simultaneously, just so I could give you some options for when the weather is not so nice (maybe you’re asked to bring the main dish for your 3-year-old’s front door rug picnic?). I wrapped them in tin foil and stuck them in the slow cooker on low for 2 hours, and they were great! The bottom didn’t get too dark and they weren’t too mushy. With my slow cooker, I wouldn’t want them in there any longer. At the same time, I wrapped some up in tin foil and stuck them in the fridge to grill later. I grilled at about 450 degrees F for about 10 minutes in the foil and then I opened them up and placed them right on the grill for a few minutes to get that gorgeous char. Either way is great! You could also bake them in the oven at 400 degrees F for 20-25 minutes until the peppers are cooked to your desired doneness.
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