Char Siu Pork Shoulder Stuffed Bell Peppers

Ingredients

• 900 g Pork shoulder, boneless, trimmed
• 3 pieces Bell peppers, large (red, yellow, or orange)
• 3 cups Cauliflower rice
• 90 g Sharp cheddar cheese, shredded
• 45 ml Low-sodium soy sauce
• 3 cloves Garlic, minced
• 1.5 tablespoons Ginger, freshly grated
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 1 teaspoon Black pepper
• ½ teaspoon Salt

Instructions

1. 1

   Preheat the oven to 190°C (375°F). Slice the tops off the bell peppers and remove the seeds and membranes; set aside.

2. 2

   In a bowl, combine the pork shoulder pieces with soy sauce, minced garlic, grated ginger, paprika, black pepper, and salt. Toss to coat, then drizzle with olive oil.

3. 3

   Place the seasoned pork on a baking sheet and roast for 90 minutes, turning once halfway through, until the meat is tender and caramelized; let rest 10 minutes and then shred with two forks.

4. 4

   While the pork roasts, steam the cauliflower rice for 5‑7 minutes until just tender, then season lightly with salt and pepper.

5. 5

   In a mixing bowl, combine the shredded pork, cauliflower rice, and half of the shredded cheddar; mix thoroughly.

6. 6

   Stuff each bell pepper cavity with the pork‑cauliflower mixture, top each with the remaining cheddar cheese, and place the pepper tops back on.

7. 7

   Transfer the stuffed peppers to a baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and lightly browned.

8. 8

   Remove from the oven, let cool 5 minutes, then serve hot.