Pork and Pepper Jack Stuffed Peppers with Spicy Polenta

5 Oct

I saw some really nice looking boneless pork rib roasts on sale late last week (two-for-one, woo-hoo!).  I threw one in the freezer and the other in the slow cooker with the idea of creating these stuffed peppers.  The cottage cheese was a real winner in helping to round out the filling – it melted absolutely perfectly and lent an extra creaminess to the stuffing that made these absolutely addictive.  Paired with some spicy polenta, the creamy peppers and hot pepper jack cheese worked really well together.  I enjoyed the extra sprinkle of cornmeal over top of these because it crisped up slightly and added a bit more texture to the soft polenta and filling, but it’s probably not necessary.  I made three peppers so I could have some leftovers for lunch, but they were so darn good that Zak went back for seconds.

If you don’t feel like following my recipe for rib roast, no problem.  Any leftover pulled pork, pork loin, and even cooked ground pork would work so long as you chop it up into small pieces and mix it with some cottage cheese and pepper jack.  And, please, don’t be weirded out by the cottage cheese – it’s a simple, easy, relatively low fat way to get a boatload of creamy, cheesy goodness into these stuffed peppers.  You could probably substitute  ricotta or increase the amount of pepper jack, but I had the cottage cheese on hand and it worked beautifully.

Pork and Pepper Jack Stuffed Peppers with Spicy Polenta

Slow Cooked Rib Roast:

2 lb. boneless pork rib roast

1 1/2 tbs. garlic powder

1 tbs. ground mustard

1/2 tbs. paprika

1/2 tbs. chili powder

1/2 tbs. ground coriander

2 tsp. ground mace

Kosher salt and freshly cracked black pepper

3 cups homemade chicken stock

1 tbs. Worcestershire

1 tbs. whole black peppercorns

2 tbs. apple cider vinegar

[Note:  This recipe will make a lot more pork than you need for the peppers.]

Thoroughly combine all ingredients through kosher salt and freshly cracked black pepper.  Rub all over the pork.  Cover with plastic wrap and let sit, refrigerated, over night.

Combine pork and the rest of ingredients in a slow cooker.  Cover and set to low.  Cook 8-10 hours until meat is tender and falling apart.

Stuffed Peppers:

3 long, sweet peppers

1 1/2 cups leftover slow cooked rib roast, finely chopped (see above for the recipe I used)

1/2 cup small curd cottage cheese

1/2 cup pepper jack cheese

1 egg

1 tsp. tumeric

Kosher salt and freshly cracked black pepper

1 tbs. yellow corn meal

Non-stick cooking spray

Preheat oven to 375º.

Bring a large pot of water to a rolling boil.  Add peppers and cover.  Boil about 10 minutes.  Transfer immediately to a zip lock bag and let cool.

Meanwhile, mix together pork, cottage cheese, pepper jack, tumeric, salt, and pepper.  Mix well to combine.

Cut a long slit from the base of of the stem to the end of the pepper.  Remove the seeds.  Using a dry kitchen towel or paper towel, pat the inside of the peppers dry.  Add filling and roll seams together.

Spray a casserole dish with non-stick cooking spray.  Place peppers, seam side up, in the casserole dish and spray liberally with non-stick.  Lightly coat with yellow corn meal and spray again with non-stick.  [Note:  This can all be prepared about 12 hours ahead of time and refrigerated.]

Transfer to oven and bake, uncovered, for 30-40 minutes until any exposed filling is golden brown and edges of peppers are just beginning to char.

Spicy Polenta:

3 cups homemade chicken stock

1 cup polenta

1/2 very hot pepper, such as a habenero, finely chopped

1/2 cup milk

In a medium sauce pan over medium-high heat, bring chicken stock to a rolling boil.  Continuously whisking, add polenta in a thin stream.

Reduce heat to medium-low and simmer, whisking frequently, for 30-40 minutes until polenta is tender and thickened.  Add pepper and milk and whisk.  Simmer until milk is absorbed and serve immediately.

2 Responses to “Pork and Pepper Jack Stuffed Peppers with Spicy Polenta”


  1. Geagua Family Farms CSA – Week Seventeen « Kelseyincleveland's Blog - October 9, 2011

    […] sweet potatoes, which were a delicious combination of earthy sweetness and bright tartness.  The pork and pepper jacked stuffed peppers with spicy polenta used up the long sweet peppers as well as a bit of hot pepper from the previous week.  The rest of […]

  2. Pork and Sweet Potato Empanadas « Kelseyincleveland's Blog - December 20, 2011

    […] 1 cup leftover pork, chopped (I used the pork rib roast from the pork and pepper jack stuffed peppers) […]

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