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Cheesy pulled pork stuffed peppers

My name is Meagan and I am the author, cook, baker, and photographer for A Zesty Bite. I absolutely love food of all kinds... You can’t go wrong with bacon, bread, chocolate, a few veggies and desserts! I am definitely a southern girl wh...

Take stuffed peppers to a whole new level

You've probably seen cream cheese and seafood stuffed peppers. This one is taking it up a notch with pulled pork, cheese and red onions.

Take stuffed peppers to a whole new level

My family loves a good pulled pork recipe. Hours upon hours of cooking in a delicious rub and sauce to make it juicy and moist. Typically I would whip up a quick sandwich with this meat, but today I wanted to showcase another favorite of mine: poblano peppers packed to the brim with pulled pork, cheese and red onions. Everyone sees the typical cream cheese with bacon stuffed peppers, but this just elevated it to a whole new level.

Take stuffed peppers to a whole new level

Cheesy pulled pork stuffed pepper recipe

Yields 16


  • 4 pounds pork loin roast
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon garlic powder
  • 12 fluid ounces Dr Pepper
  • 8 poblano peppers, cut in half
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced red onion


  1. Pat the pork loin with paper towels to remove some of the moisture.
  2. In a small bowl, combine the salt, pepper, paprika, brown sugar and garlic powder. Spread this mixture all over the pork loin.
  3. Place the pork loin in a slow cooker, and then pour the Dr Pepper around the pork loin. Cook on high for 6 hours, flipping the pork loin over after 3 hours.
  4. When the loin is done cooking, start to shred the meat using 2 forks. Let it soak in the liquid for an additional 20 minutes.
  5. Preheat the oven to 375 degrees F.
  6. Cut the poblano peppers in half, and remove the seeds. Fill each side of the pepper with pulled pork, and then top with cheese and red onions.
  7. Place in a large casserole dish. Fill the baking dish up with about 1/4 inch of water.
  8. Bake for 25 minutes.

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