What's on the Grill #202: Pork Stuffed Peppers
The alternate title for this post should really be Refrigerator Dash 2011. Whenever I am in a rush to eat at home, I would rather go out and buy "junk" versus having "junk", at home, on hand. I refuse to have the kitchen chock full of processed and "ready made" foods, all of which would survive forever, as most likely have half-lifes longer than most periodic elements. Sure, I will scoff down chicken wings, nachos and fried poppers with the next guy, but when it comes to eating at home, I need to make something, and it can't come from a box.
In order to fill this odd requirement of mine, I keep a number of things in the freezer. No, a frozen pizza certainly isn't one of them, but pulled pork is.
Leftover pulled pork is so great to have on hand. You can heat it up in a bowl, top it on a pizza, make a sandwich, or stuff it in some peppers like I did.
For only two peppers, take about 2 cups of pulled pork and if it's frozen, defrost it. Mix in 1/2 cup of black beans, 1/2 cup of shredded cheese and 1/3 cup of BBQ sauce (or more if you like your sauce).
Lop of the top of the peppers and clean out the core. Stuff the peppers with the porktabulous filling and preheat your grill to indirect medium.
If the pepper has an irregular bottom (i.e. one that will not stand up without assistance) make an aluminum foil ring to wrap around the base and give it stability.
Grill with the lid down for about 30 minutes, serve and eat.
Peppers can be filled with anything and pulled pork is just one more thing to cram in. If anything, this meal reminds me to smoke more pork so I always have a constant supply on hand.
Oh, I almost forgot. The beer of the evening was Stone's Double Bastard. This is one powerhouse of a beer...and that's not taking into account it's 11% plus ABV.
Oddly enough, I wanted something sessionable and then ended up with this. Oh well, two pork stuffed peppers and a Double Bastard later, I was a happy, content man and "junk" free man who never left the house.