BBQ Pork Stuffed Peppers

prep

1 Hr

cook

30 Min

feeds

6

Tex-Mex Style Stuffed Peppers designed to utilize your left over BBQ pork. Sticking close to tradition with the pepper roasting and flavors while also trying to be relatively simple and easy. The cilantro ranch is tasty and perfect for a salad dressing, burger topper, salsa style dip, and much more.

Ingredients

2 Tablespoons kosher salt

2 Tablespoons oregano

1 Tablespoon black pepper

1 Tablespoon chili powder

1 Tablespoon onion powder

1 Tablespoon ground chipotle powder

1/2 Tablespoon paprika

1 tsp cinnamon

1 Tablespoon cumin

1 Tablespoon guajillo powder

1Tablespoon thyme

1 tsp cayenne pepper

1 1/2 Tablespoon tajin

1 hidden valley ranch packet

1 cup mayonnaise 

1 cup buttermilk

1 cup Pico de Gallo

1/4 head of cilantro

1 avocado 

6 pasilla peppers

3 strips of bacon

1 cup BBQ Pulled pork

2 ears of corn, corn removed 

4 oz. Cream cheese

3 oz. Shredded pepper jack cheese

Cilantro

1 tsp mexi style rub


1 hidden valley ranch packet

1 cup mayonnaise 

1 cup buttermilk

1 cup Pico de Gallo

1/4 head of cilantro

1 avocado 

6 pasilla peppers

3 strips of bacon

1 cup BBQ Pulled pork

2 ears of corn, corn removed 

4 oz. Cream cheese

3 oz. Shredded pepper jack cheese

Cilantro

1 teaspoon mexi style rub


Instructions

Stuffed peppers

Step 1

Start by roasting the peppers. Using a high flame over a gas stove set the peppers directly in the flame to roast and cook. The skin will char up and the insides will steam as this happens. Char the whole outside black until the skin seems ashy.

Step 2

Remove them and place them in a bowl and clear wrap the bowl airtight. This will allow them to rest and steam in the process. Let them rest for at least 30 minutes or up to an hour before you peel the skin and dark char off.

Step 3

Be careful not to break or perforate the pepper. The less holes in it the easier it will be to stuff and hold in all the filling.

step 4

For the filling start by heating your pan to high. Once to temperature, throw the corn directly into the pan. Immediately turn the pan to medium - high and sauté the corn, keep it moving. It will develop dark toasts on the kernels.

Step 5

Once the corn is dark throw in the bacon. It will slightly stick but that's ok. Scrape it and allow the fat to render while the bacon cooks. It will begin sticking to the bottom of that pan, this is also ok. Just keep it moving cooking the bacon until moderately crisp.

step 6

Add in the Pico, liquid and all. Adjust the pans heat to medium and scrape the pan. The cold vegetables in the Pico and liquid from it should shock the pan and deglaze it, helping to release the fond on the bottom of the pan as you are scraping. Fond = favor. Toss everything together and once the fond is released add everything to a bowl.

step 7

Mix in the cream cheese, shredded pepper jack, mexi-rub, and the pulled pork. Once the peppers are cooled and the char / skin is removed cut a slice in the pepper (on the top side) and stuff with the filling.

step 8

Top the pepper with more shredded cheese and place in the smoker to smoke. 250°F and high smoke until the cheese is fully melted and the inside is bubbly and molten. Remove the peppers and top with more Pico de Gallo and cilantro ranch.

Cilantro Ranch

step 1

In a medium sized mixing bowl, combine all the ingredients and with a stick blender, blend them until smooth and thick. Adjust seasoning if you need, different Pico mixes can yield different results. Check for salt and heat. Cover the mix or put it in a Tupperware and refrigerate until needed.

CHEF'S NOTES

Picking up some deli Pico de Gallo at your local grocery store really helps to make this recipe conquerable on a busy weekday. The rest is relatively quick outside of the waiting game after roasting the peppers before peeling.