- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Caribbean barbeque stuffed peppers
Buying shredded pork that has been precooked in a barbecue sauce means that the hardest and longest part of this recipe is already done. It cuts your time and effort in half. Plus, the barbecue sauce adds an unbeatable flavor to the pork and the tropicals. This dish has a very Caribbean look and flavor.
- 4 large bell peppers, in your choice of colors
- 16 oz. precooked, barbecue-style pork
- 1 SlimCado avocado
- 4 red guavas
- 2 limes
- 1/8 cup cheddar cheese
Preheat oven to 350° F.
Peel the red guava. Cut it in half; scoop out the interior seed cavity of the red guava and discard. Chop the outer core into small pieces. Add to a large bowl.
Cut open a SlimCado avocado. Discard the seed. Scoop out the avocado flesh and chop into small pieces. Add to the large bowl.
Add the juice of 1 lime to the large bowl.
Cut the tops off of the bell peppers. Remove the centers and any seeds. Arrange the bell peppers with tops in an 8"x8" baking dish. Put aside.
Add the barbeque pork with all the accompanying sauce to the contents of the large bowl. Stir gently to mix.
Scoop barbeque mixture into the bell peppers. If desired, top with cheddar cheese.
Bake for 20 minutes.
Serve warm and with lime slices.