BBQ Pulled Pork Stuffed Peppers
Servings: 4
Barbecued Pulled Pork Stuffed Peppers
1 lb. Byron's Pork BBQ, thawed
1 (6.2 oz.) package Wild Rice
4 Bell Peppers, red or green
4 tablespoons Canola Oil
2 cups mixed shredded cheese divided into 4 1/2 cup portions
optional Chives for Garnish
  1. Preheat oven to 375° F.
  2. Prepare wild rice according to package directions. Set aside.
  3. Cut off the tops of the peppers and discard. Scoop out the seeds. Coat the outside of each pepper thoroughly in canola oil and set aside.
  4. In a large bowl mix barbeque pulled pork, wild rice and 1 cup shredded mixed cheese.
  5. Divide barbeque pork mixture evenly among the peppers, and sprinkle remaining cheese on top.
  6. Arrange peppers in an 8 x 8 inch baking pan, and bake peppers for 15 minutes.
  7. To serve, carefully place hot pepper on a plate. Garnish with chives, if desired.