Summer fare: Pulled pork stuffed bell peppers and cucumber salad.
Updated: Jun 19
Summertime means quick meals that are light, healthy and flavorful.
And this combination of pork stuffed peppers and Mediterranean-style salad are all of those things.
(And it makes a pretty presentation.)
PORK BUTT ROAST
Dry seasoning rub of choice
One cup apple juice
½ cup apple cider vinegar
1-2 cups water
2 multi-colored bell peppers
1 tbsp olive oil
1 cup shredded part skim mozzarella
HOW TO MAKE IT
Prepare pork in instant pot, Dutch oven or crockpot. I use insta pot and let it slow release for several hours.
Shred pork with two forks and set aside.
Cut bell pepper in half and remove seeds and stem; drizzle with olive oil.
Roast in a 450-degree oven until pepper is tender and slightly browned around edges, remove.
Stuff pepper with seasoned shredded pork and approximately 2 tbsp of cheese.
Return to the oven under the broiler until cheese is bubbly. Garnish with fresh parsley.
1 English cucumber
3 Roma tomatoes
½ cup Kalamata olives pitted and halved
½ cup feta cheese crumbled
Thinly sliced purple onion (optional)
Add chopped ingredients to a medium size bowl.
¼ cup olive oil
Juice of half a lemon
2 tsp Greek blend seasoning
2 tsp oregano
2 tbsp red wine vinegar
Salt to taste
Whisk until dressing is emulsified. Refrigerate until ready to serve.
Enjoy as a leftover salad as long as you don’t add lettuce.