Smokehouse Stuffed Peppers with Creamy Poblano Sauce

Allergens

Dairy (in poblano cream sauce)

Ingredients

• 4 large bell peppers, assorted colors
• 2 cups pulled pork (prepared in a smoky BBQ sauce)
• 1 cup coleslaw
• 1 cup poblano cream sauce (see recipe below)
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• Salt and pepper, to taste
• Fresh parsley, for garnish Poblano Cream Sauce:
• 4 poblano peppers, charred and seeds removed
• 1 cup sour cream
• 1/2 cup milk
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Preheat your grill or oven to 350°F (175°C).
2. Cut the tops off of the bell peppers and remove seeds and membranes. Place on a baking sheet and roast for 8 10 minutes until slightly tender. Remove from heat and let cool.
3. In a large bowl, mix pulled pork with coleslaw until well combined.
4. Stuff each pepper with the pulled pork mixture, then top with poblano cream sauce and shredded cheese.
5. Return peppers to the grill or oven for 10 12 minutes or until the cheese is melted and bubbly.
6. Remove from heat, garnish with fresh parsley, and serve immediately.

Chef’s Insight

The smoky aroma from the grill will entice your senses as you prepare these delectable Smokehouse Stuffed Peppers.

Notes

The flavors in this dish can be adjusted to your preference - try adding hot sauce or different cheeses for added depth.