This recipe is a inspired by a recipe by Chris Lilly. This recipe uses left over pulled pork. You could use just about anything. As a quickie, you could used canned pork and beans but that wouldn’t as much fun or taste as good.
Ingredients:
* 2 cups pulled pork, chopped
* 1 medium onion, small dice
* 3 cloves garlic finely chopped (use more or less if desired)
* 2 cans kidney beans
* 2 cans pinto beans
* 1/2 cup brown sugar
* 1/4 cup pure maple syrup
* 1/4 cup barbecue sauce (I used Sweet Baby Ray)
* 1/4 cup ketchup
* 1/4 cup Worcestershire sauce
* 1 tablespoon yellow mustard
* 6 green peppers (or mix of green, red & yellow)
* butter
Preparation:
Set up your grill for indirect cooking with a medium high heat.
1. Open, drain and dump the cans of beans in a large bowl.
2. Saute onions a frying pan in the butter 5 or 6 minutes add the garlic and saute 2 to 3 more minutes.
3. Add the pork and mix with onion & garlic. Cook for another 4 or 5 minutes. Let cool. You aren’t cooking the pork. Just heating it up to help mix the flavors.
4. Add onion pork mixture to beans.
5. Add everything else to bean bowl except green peppers and mix well.
6. Cut the tops off of the peppers, remove the seeds and ribs. Discard tops, seeds and ribs.
7. Remix beans and place into the green peppers. Place the stuffed green peppers into an 8×8 inch pan.
Put the pan on the cool side of the grill and close the cover. Cook for about 20 minutes. Rotate and cook for about another 20 minutes. The peppers are done when they are soft and the tops of the beans look a little crusty.
Note: To make this a vegan dish, omit the pork and saute diced carrots, celery and mushrooms with the onions and continue as described.
