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Summer fare: Pulled pork stuffed bell peppers and cucumber salad.

Updated: Jun 19, 2023



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.

CUCUMBER SALAD


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.

DRESSING


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.




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