These bbq pulled pork stuffed poblanos work as a low carb appetizer, snack or even dinner. The poblanos have bit of heat, while the bbq pork has sweetness and spice and the cheddar cheese pulls it all together. Only 4.3g net carbs per stuffed pepper.
heat to 400 degrees for 20 minutes
boil peppers for 8 minutes
Preheat oven to 400 degrees F.
Get a large pot of water boiling as you cut the peppers.
To prepare the peppers, cut them in half lengthwise and clean out the seeds. Drop them in the boiling water and cook for 8 minutes. Spoon them out and place in a bowl of ice water to retain their color and cool off.
Meanwhile mix the cheddar and the pulled pork. When the peppers are cooled, stuff with the mixture and place in a baking dish.
Bake for 20 minutes and when done, spoon a tablespoon of low carb bbq sauce over each pepper.