Low-Carb Pulled Pork Peppers

by Dorothy Reinhold on June 20, 2015

Print This Post Print This Post Pulled Pork Peppers | Low-carb lunch recipe with peppers, pulled pork and cheese | ShockinglyDelicious.com

Lunch is my hardest meal. I can stare into the fridge and just not be inspired by a darn thing.

However, let there be food that is about to go to waste, and suddenly the creativity sparks. How can I put together these simple ingredients to use them up in a delicious way? No waste, get rid of some of the little containers in my refrigerator, and eat lunch, all at the same time.

Pulled Pork Peppers | Low-carb lunch recipe with peppers, pulled pork and cheese | ShockinglyDelicious.com

Low-Carb Pulled Pork Peppers

Prep Time: 2 minutes

Cook Time: 6 minutes

Serving Size: 8-10 half-peppers each

It takes just three ingredients to create Pulled Pork Peppers, a great low-carb lunch or dinner option, along with a side salad.


  • Mini tri-colored bell peppers
  • Pulled pork (I used Lloyd's Pulled Pork--packaged, cooked, ready to use)
  • Cheddar cheese (I used Londoner Red Leicester Cheese--British classic, great color!)


  1. Move top rack in oven to highest position, and set oven to broil.
  2. Cut tops off peppers and discard. Slice peppers in half vertically, and lay them out flat on a baking sheet. Slice cheese into little pieces that are sized to your peppers.
  3. Place a pinch of pulled pork in each pepper half, and slide the baking sheet under the broiler for about 4 minutes. Watch carefully so it doesn't burn. The meat will heat up and the edges will likely crisp, and the peppers will cook a bit.
  4. Remove the pan from the oven and top each pepper half with a slice of cheese. Return pan to the oven and broil for about 1 1/2 minutes; the cheese will melt. Again, watch closely. (This is not the time to check your Instagram feed or your Facebook page, because we all know what a wormhole those are. You'll end up with a smoking mess for lunch.)
  5. Remove pan from the oven and use a spatula to transfer pepper halves to a plate. Eat up!
  6. I usually allow 4-5 peppers (8-10 halves) per person. Your mileage may vary.


Recipe source: Dorothy Reinhold | Shockingly Delicious


Pork on the Low-Carb Pulled Pork Peppers on ShockinglyDelicious.comWhat are YOU making for lunch?

Cheese on the Low-Carb Pulled Pork Peppers on ShockinglyDelicious.comCan I coast on YOUR creativity?

Out of the oven Low-Carb Pulled Pork Peppers on ShockinglyDelicious.comLet me in on your secrets in the comments below.

Low-Carb Pulled Pork Peppers lunch recipe on ShockinglyDelicious.comDisclosure: Londoner Cheese sent the cheese, and Hormel sent the Lloyd’s Pulled Pork for recipe development. 

{ 2 comments… read them below or add one }

sippitysup June 20, 2015 at 3:21 pm

I’m impressed you had cute little sweet peppers laying about. There’s a lot of inspiration right there. GREG


Dorothy Reinhold June 21, 2015 at 8:16 am

I like the mini peppers because you don’t even have to seed them!


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