Mexican Spiced Pulled Pork Stuffed Peppers

Flavorful Mexican Spiced Pulled Pork Stuffed Peppers with beans and cheese. Perfect for a quick weeknight meal! Weight Watcher friendly recipe- 6 SmartPoints!

Quick and easy meals can be a huge life saver.  When I started my Weight Watcher and cooking journey (read more about my journey here) I was single and usually worked until 6pm.  I started cooking with the principle that I needed to make quick meals that didn’t require a lot of complicated steps.  Aside from quick and easy meals, I LOVE prep meals.  Prep meals allow me to cook whatever ingredients I can on Sunday, so that I can pull them out of the fridge during the week and throw them into a meal that I’m making.  My Mexican Spiced Pulled Pork Stuffed Peppers is meal prep at its finest!  Pre-made flavorful pork mixed with beans stuffed in peppers!  This is a Weight Watcher recipe and each pepper is 6 SmartPoints.

There are so many stuffed pepper variations you can make…. I’m so glad that this trend was born!  Easy, carb-conscious way to eat Mexican food!  This recipe starts with Slow Cooker Mexican Spiced Pulled Pork.  I like to make this on Sunday (or Monday), then have delicious shredded pork ready for the week to use in various recipes.  I was craving pulled pork a while back but didn’t necessarily want BBQ style pulled pork.  Mexican inspired dishes are perfect with pulled pork.  I love pulled pork enchiladas but they can be a little heavy for me, so this is where I came up with pulled pork stuffed peppers.  Enchiladas without the tortilla!!

For this recipe I used yellow and orange bell peppers.  I really like the color of these peppers together and I rarely cook with them so I wanted to give them a shot at fame.  Just get whatever color bell peppers you can get.  The stuffing for the peppers is no fuss y’all!  Remove the pit and the seeds and set them in a cast iron skillet (or casserole dish).  Remember the part of the bell peppers you cut off when removing the pit and seeds?!  KEEP THOSE!  Dice up what you can and sauté the diced peppers in a skillet with oil.

I always save the juices/liquid that the pork was cooking in from the crock pot when I make Slow Cooker Mexican Spiced Pulled Pork…  So much flavor!  Rather than using regular water, I add the pork liquid to the skillet for this recipe.

Add in the shredded pork, pinto beans, spices, and a little bit of water.   This will cook for a  few minutes, then scoop this into the peppers and bake in the oven for about 30 minutes.  Remember to add a little bit of water to the bottom of the skillet and cover with foil (this allows the peppers to steam so they cook evenly).  Remove from the oven and top with cheese!!  Delicious, cheesy, and ready in just under an hour.

Mexican Spiced Pulled Pork Stuffed Peppers are packed with all the flavors of enchiladas without all the guilt.  Low-carb, low-calorie and good for you!  Flavorful Mexican spiced pulled pork and beans stuffed in a pepper and topped with cheese… Delicious and perfect for a quick weeknight meal!

I hope you enjoy these bites of flavor!

Serves 6, 1 Pepper Per Serving

139

Mexican Spiced Pulled Pork Stuffed Peppers

6 SMARTPOINTS per serving

5 minPrep Time

50 minCook Time

55 minTotal Time

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Ingredients

• 2 ½ Cups Slow Cooker Mexican Spiced Pulled Pork
• 3 Yellow Bell Peppers
• 3 Orange Bell Peppers
• 1 Tablespoon Olive Oil
• 1 Cup Pinto Beans, drained and rinsed
• Left over pieces of bell pepper tops, diced
• 1 Garlic Clove
• ½ Tablespoon Cumin
• 1 Tablespoon Liquid from Chipotles in Adobo Sauce
• ½ Tablespoon Chili Powder
• ½ Cup Water (or liquid left from Slow Cooker Mexican Spiced Pulled Pork)
• 1 Teaspoon Smoked Paprika
• ½ Cup Reduced Fat Colby & Monterrey Jack Cheese
• 2 Tablespoons Queso Fresco Cheese

Instructions

1. Cook pulled pork according to recipe instructions.
2. Pre-heat oven to 350 degrees.
3. Cut tops off bell peppers.
4. Remove and discards the stems and seeds. Gently remove the white membrane inside the peppers.
5. Place peppers in cast iron skillet (or casserole dish if you do not have a cast iron skillet).
6. Finely chop the tops (without the stems) and set aside.
7. In a skillet, heat oil over medium heat.
8. Add chopped bell peppers tops and sauté for 3 minutes.
9. Add garlic and season with salt and pepper. Sauté for 1 minute.
10. Add pork, water (or liquid from slow cooker pulled pork reserves), pinto beans, and spices.
11. Let cook for 5 minutes.
12. With a spoon, add pork and bean mixture into bell peppers.
13. Add ¼ cup of water to bottom of cast iron skillet (or casserole dish).
14. Bake peppers covered with foil for 30 minutes.
15. Remove from oven and add Monterrey jack cheese. Bake for 10 more minutes.
16. Top with Queso fresco and cilantro.

Notes

Be sure to plan ahead to make Slow Cooker Mexican Spiced Pulled Pork. If you are not able to make the pulled pork, pre-cooked rotisserie from your grocery store would be a great substitute in this recipe!!

Nutrition is based on the NEW Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.

NUTRITION: Serves 6- (6 SmartPoints Per Serving) CALORIES: 196 FAT: 15.4 SATURATED FAT: 6 CARBS: 0.9 FIBER: 0 SUGARS: 0.1 PROTEIN: 13.6

7.8.1.2

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Nutrition

Calories

139 cal

Fat

5 g

Carbs

17 g

Protein

5 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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