BBQ Pork 'n Bean Stuffed Peppers

A few years ago my significant other got REALLY into smoking meats -- we even coined 2019 as "year of the smoker". Of course, it'd be a waste to smoke a <15lbs at once, so we quickly took advantage of the deep freezer and new recipes using these delicious smoked meats he'd lovingly get up to check on in the middle of the night.

​You can only eat so many BBQ pork sandwiches and salads, so we added to ramen, tacos, and these super easy stuffed peppers which can be enjoyed with meat you've smoked at home or purchased pre-cooked from the store.

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Ingredients

• About 10oz Pulled pork, cooked and shredded
• 1 can Kidney beans, drained 
• 3 bell peppers
• Sweet Baby Ray's BBQ (or sauce of choice) - to taste
  
• 1/2 teaspoon Chili powder
• 1 Tablespoon Garlic powder
• 1 Tablespoon Onion powder
• 1/2 cup Water
• 3/4 cup Sharp cheddar cheese, shredded (optional)

Instructions

1. Heat oven to 375*F.
   
2. In a large bowl, combine pork and kidney beans. 
3. Add BBQ sauce and seasonings; mix with hands thoroughly and set aside.
4. Halve bell peppers and remove seeds.
5. Grease baking dish, then lay peppers cut-side up into pan.
6. Fill each pepper with seasoned pork and bean mixture.
7. Pour water into bottom of pan, around peppers.
8. Cover with foil and cook for about 30 minutes or until filling is hot and peppers are tender. 
9. For crispy pork pieces, use last 5 minutes of cook time to broil peppers.
   
10. Sprinkle with sharp cheddar (optional).