Pulled Pork Stuffed Peppers

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[{"selector":"#anim-590272d0-6797-401d-a1e2-a10b427cb1d9","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8b0f0764-f0df-4efe-a3d5-ce544055ce50","keyframes":{"transform":["rotate(-180deg) translate3d(0px, 49.59596%, 0) rotate(180deg)","rotate(-180deg) translate3d(0px, 0px, 0) rotate(180deg)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cream Section Separator A favorite recipe for using up extra shredded pork is pulled pork stuffed peppers without rice. They bake up quickly for a fast keto-friendly meal at any time. Full Recipe

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Bake in preheated oven at 375°F for 5 to 10 minutes or until cheese has melted and slightly golden.

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Pulled Pork Stuffed Peppers

Bake in preheated oven at 375°F for 5 to 10 minutes or until cheese has melted and slightly golden.

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