In the Target100 Foundation Course, the coaches challenge members to add a fruit or vegetable to each meal or snack. This recipe would fit in nicely! There is some prep involved but this recipe can be broken down and completed over two separate days to save time during a busy week. We do love the magic of the slow cooker to tenderize meat and cook foods in a relatively hands off way.

Slow cooking the adobo pork over 7 hours makes the meat juicy and extra tender. It will be worth the wait! Once cooked, you can store the pulled pork stuffing in the refrigerator to enjoy later in the week! Kids love this recipe too so it'll work for the entire family! If you want to share kitchen duties, you can invite your kids to help by stuffing the bell peppers and placing them on the baking sheet. Although it can get messy, it's a great habit-forming and relationship building experience to have your kids involved in meal planning, prep, adn cooking. You'll create lifelong memories and healthy eating habits too!

Take a picture of your stuffed bell peppers and share with the Target100 community by tagging us on social media @target100program when you make it so we can see it too!

Looking for more inspiration? Check out our website for more recipes!

Pulled Pork Stuffed Peppers recipe

Serves 4

Prep Time 30 min

Cook Time 25 min (plus 7 hours for the slow cooked pork)

Ingredients

Adobo Pulled Pork stuffing:

1 lbs. lean pork, center loin​

2 Tbsp tamari​

2 Tbsp apple cider vinegar​

¼ cup water​

2 cloves garlic, crushed​

3 peppercorns​

2 bay leaves​

1 jalapeño, chopped​

1 tbsp. green onion, chopped

Bell peppers:

4 bell peppers, sliced in half, seeds removed​

½ cup (75g) cherry tomatoes, chopped​

2 tbsp. red onion, diced​

pinch salt & pepper​

¼ cup (55g) mozzarella, grated​

2 tbsp. parsley, chopped, to garnish

Directions

Place the pork, tamari, apple cider vinegar, water, garlic, peppercorns, bay leaves and jalapeño in the slow cooker.​

Cover with a lid and set to low heat for 6 hours turning the pork halfway through cooking.​

Once ready, remove the pork from the slow cooker, shred with two forks and place back in the slow cooker for one more hour to allow the juices and flavor to get inside the meat.​

Discard the bay leaves and serve with chopped green onion.

Preheat the oven to 350°F (180°C). Line a baking sheet with aluminum foil.​

​Remove the stem and seeds from each of the peppers. Fill the peppers with pulled pork mixture, top with cherry tomatoes and diced onion, season with salt and pepper and sprinkle over the cheese.​

Place the baking sheet into the hot oven and bake the peppers for 20 to 25 minutes, or until the cheese is golden. Sprinkle with parsley and serve.

This recipe has 10 grams of carbohydrates and 23 grams of protein per serving.