BBQ Pork & Pasta Stuffed Green Peppers

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"I had some pork and wanted to do something different with the leftovers, so I came up with this recipe. Please feel free to use whatever BBQ sauce you like. This recipe looks alot more complicated than it really is." Keep Smiling :)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (241.2 g)
  • Calories 396.2
  • Total Fat - 16.7 g
  • Saturated Fat - 7 g
  • Cholesterol - 64.9 mg
  • Sodium - 156.5 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 3.5 g
  • Sugars - 8.3 g
  • Protein - 24.6 g
  • Calcium - 163.1 mg
  • Iron - 3 mg
  • Vitamin C - 29.6 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 350 degrees.

Step 2

While oven is heating up, cut peppers in half lengthwise and remove seeds and membrane.

Step 3

Also while oven is heating up, boil water for pasta.

Step 4

When water starts to boil, add pasta and cook till almost al dente'.

Step 5

In a separate pot large enough to hold cut peppers, add 4 cups of water and start boiling over medium heat.

Step 6

Add peppers and cook until peppers are slightly tender,drain.

Step 7

Mix together cooked pasta, pork, and BBQ sauce. ( at this time you can add more sauce if you think you want it "saucier " ).

Step 8

Divide pork/pasta mixture evenly between peppers, top each pepper with 1/8 cup of cheese.

Step 9

Place into a 11 x 9 inch dish that has been lined with aluminum foil and bake for about 25 minute or until filling is heated through and cheese is melted.

Tips & Variations


No special items needed.

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