Best 6 Bbq Pork Pasta Stuffed Green Peppers Recipes

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**BBQ Pork Pasta Stuffed Green Peppers: A Flavorful and Satisfying Meal**

Craving a hearty and flavorful meal that combines the smoky richness of barbecue pork with the vibrant freshness of green peppers? Look no further than BBQ Pork Pasta Stuffed Green Peppers! This delectable dish tantalizes taste buds with its medley of textures and flavors. Perfectly cooked green peppers serve as edible bowls, filled with a savory mixture of succulent BBQ pork, tender pasta, and a blend of aromatic spices. Each bite offers a harmonious balance of smoky, sweet, and savory notes, leaving you craving more. Whether you're hosting a casual family dinner or impressing guests at a special occasion, this recipe promises to be a culinary hit. Embark on a culinary journey with us as we explore the tantalizing world of BBQ Pork Pasta Stuffed Green Peppers.

**Additional Recipes Featured in the Article:**

1. **Zesty Lemon Garlic Green Beans:** Complement your BBQ Pork Pasta Stuffed Green Peppers with a refreshing and flavorful side dish. These zesty lemon garlic green beans are tossed in a zesty lemon-garlic sauce, resulting in a vibrant and tangy accompaniment that brightens up the entire meal.

2. **Creamy Mashed Potatoes with Roasted Garlic:** Indulge in the classic comfort of creamy mashed potatoes, elevated with the addition of roasted garlic. This velvety smooth mash is infused with the aromatic essence of roasted garlic, creating a side dish that is both comforting and elegant.

3. **Homemade Peach Cobbler with Vanilla Ice Cream:** End your meal on a sweet note with a classic dessert. This homemade peach cobbler features juicy peaches enveloped in a golden, flaky crust. Served warm with a generous scoop of vanilla ice cream, it's the perfect ending to a satisfying and flavorful meal.

Here are our top 6 tried and tested recipes!

BBQ PORK & PASTA STUFFED GREEN PEPPERS



BBQ Pork & Pasta Stuffed Green Peppers image

I had some pork from Recipe#406664. 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.Submitted to " ZAAR " on January 27th, 2010.

Provided by Chef shapeweaver

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

2 large green bell peppers, cut in half lengthwise
3/4 cup uncooked elbow macaroni
1 1/2 cups leftover cooked pork
3/4 cup barbecue sauce, I used Sweet Baby Ray's Hickory and Brown Sugar
1/2 cup shredded sharp cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees.
  • While oven is heating up, cut peppers in half lengthwise and remove seeds and membrane.
  • Also while oven is heating up, boil water for pasta.
  • When water starts to boil, add pasta and cook till almost al dente'.
  • In a separate pot large enough to hold cut peppers, add 4 cups of water and start boiling over medium heat.
  • Add peppers and cook until peppers are slightly tender,drain.
  • Mix together cooked pasta, pork, and BBQ sauce. ( at this time you can add more sauce if you think you want it "saucier " ).
  • Divide pork/pasta mixture evenly between peppers, top each pepper with 1/8 cup of cheese.
  • 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.

Nutrition Facts : Calories 181.5, Fat 6, SaturatedFat 3.2, Cholesterol 14.8, Sodium 473.2, Carbohydrate 24.7, Fiber 2.6, Sugar 4.2, Protein 7.6

BBQ PORK & PEPPERS



BBQ Pork & Peppers image

This was the first recipe I ever made in a slow cooker, and it was the first recipe my husband taught me! We like this with white rice and a salad. -Rachael Hughes, Southampton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 4 servings.

Number Of Ingredients 6

4 bone-in pork loin chops (7 ounces each)
1 large onion, chopped
1 large sweet red pepper, chopped
1 large green pepper, chopped
1 cup barbecue sauce
Chopped fresh parsley, optional

Steps:

  • Place chops in a 4-qt. slow cooker coated with cooking spray. Top with onion, peppers and barbecue sauce. Cover and cook on low 8-10 hours or until pork is tender. If desired, top with chopped fresh parsley.

Nutrition Facts : Calories 291 calories, Fat 10g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 638mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

STUFFED GREEN PEPPERS I



Stuffed Green Peppers I image

Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.

Provided by Suzanne M. Munson

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h

Yield 6

Number Of Ingredients 12

6 green bell peppers
salt to taste
1 pound ground beef
⅓ cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
½ cup uncooked rice
½ cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

Steps:

  • Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
  • In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
  • Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
  • Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g

BBQ STUFFED PEPPERS



BBQ Stuffed Peppers image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

12 oz. Curly's Sauceless Pulled Pork
1 cup BBQ Sauce
12 oz. instant wild rice, cooked
4 bell pepper, any color
2 cup Japanese bread crumbs
8 oz. Monterey Jack cheese

Steps:

  • Fold together Curly's Sauceless Pulled Pork, BBQ sauce, wild rice and Monterey Jack cheese. Cut the tops of the peppers off and remove core. Fill with BBQ mixture.
  • Dust top with breadcrumbs. Bake in pan with 1 cup water and cover with foil at 350 degrees F for 40 minutes.

PASTA STUFFED PEPPERS



Pasta Stuffed Peppers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
8 ounces ditalini pasta
6 large bell peppers (any color)
3 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, diced
1 pound Italian sausage, removed from casings
2 cups marinara sauce
1/4 teaspoon freshly ground black pepper
1/2 cup ricotta cheese
1 cup shredded mozzarella
Fresh basil leaves, to garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 1 to 2 minutes less than the package instructions. Drain and rinse under cold water, then set aside.
  • Cut the tops off the peppers. Remove and discard the stems, then finely chop the pepper flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers upright in a baking dish just large enough to accommodate them.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, onion and diced pepper tops. Cook until softened, 2 to 3 minutes. Add the Italian sausage, crumbling it as you go, and stir until it is cooked and nicely browned, 6 to 8 minutes. Stir in the marinara sauce and black pepper, then remove the skillet from the heat. Fold in the ricotta, half of the shredded mozzarella and the reserved pasta. Stir until well combined. Divide the mixture among the prepared peppers. Top the peppers with the remaining mozzarella and drizzle with the remaining 1 tablespoon olive oil.
  • Add 1/2 cup water to the bottom of the baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake until the peppers are soft and the cheese is bubbly, another 15 minutes.
  • Serve garnished with fresh basil.

MEXICAN STUFFED GREEN PEPPERS



Mexican Stuffed Green Peppers image

No, we didn't stuff them with Mexicans, but you'll be pleased to know that this is a healthy carb recipe. No rice here! This recipe was created to use up extra taco meat, and it turned out amazing. Super easy, and my husband immediately asked me to add it to our 'favorite' list.

Provided by Izzy The Terrible

Categories     One Dish Meal

Time 45m

Yield 8 pepper halves, 4 serving(s)

Number Of Ingredients 6

1 lb taco meat
1 (10 ounce) can rotel, drained
1 (15 ounce) can black beans, drained
1/2 cup chopped onion
1 cup shredded cheddar cheese, divided
4 green peppers, seeds and ribs removed, halved

Steps:

  • Preheat oven to 400 degrees.
  • Set aside about 1/4 to 1/2 of the cheddar (Velveeta works well to mix in, as well).
  • Mix taco meat, rotel, black beans, onion and cheddar.
  • Stuff peppers with mixture.
  • Top with remaining cheese.
  • Bake, uncovered, for about 30-40 minutes.
  • Serve, topped with sour cream, if desired.

Nutrition Facts : Calories 257.6, Fat 10.1, SaturatedFat 6.2, Cholesterol 29.7, Sodium 464.8, Carbohydrate 28.5, Fiber 9, Sugar 3.9, Protein 15.6

Tips:

  • To save time, use pre-cooked rice or quinoa instead of cooking it from scratch.
  • If you don't have any BBQ sauce, you can make your own by combining ketchup, brown sugar, vinegar, and spices.
  • Feel free to add other vegetables to the filling, such as chopped onions, bell peppers, or corn.
  • If you like spicy food, add a pinch of cayenne pepper or red pepper flakes to the filling.
  • Serve the stuffed peppers with a side of sour cream, guacamole, or salsa.

Conclusion:

BBQ Pork Pasta Stuffed Green Peppers are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are packed with flavor and can be customized to your liking. Plus, they are a great way to use up leftover BBQ pork. So next time you are looking for a new and exciting recipe, give these stuffed peppers a try!

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