Stuffed Red Pepper BBQ Enchiladas w/ Cauliflower Rice

Every time Pork Shoulder/Butt is on super sale, I get 1 or 2 and pop them in the freezer.  We LOVE BBQ!  The kids LOVE BBQ....it's actually something that they ask for regularly.  It is SO easy, so inexpensive, feeds us for days, freezes well and is so versatile.  I know, you think BBQ...and that's all you can do with shoulder.  Not true at all.

I will never forget the day a co-worker in Winston Salem to me to the local BBQ joint and introduced me to a pulled pork burrito.  I snickered and thought I cannot believe I am ordering this.  I was shocked at how awesome it was.  The hot BBQ, cold slaw & salsa, the sweet & spicy, all the contrasts were amazing.  Now, I love a tortilla like nothing else....I would practically eat dog food in a tortilla, it is my one Paleo exception for life.  My husband would probably choose Oreos as his exception, mine is a good 'ol flour tortilla. Yum...but I had to find an alternative since I can't have tortillas ALL the time.  And this happened...

One night I had all these BBQ leftovers and was searching for something to do with them, so I chopped the top off a red bell pepper and viola!

Stuffed Peppers
3-4 red bell peppers
BBQ leftovers
1 package of Enchilada Sauce - I use Frontera Red Chile Enchilada Sauce - Harris Teeter
shredded mozzarella cheese - optional

Preheat the oven to 400F.
Cut the tops off the peppers, just about where the bumpy part ends.  Scoop out any remaining seeds or pith.  With a spoon, or your fingers ;), cram as much BBQ inside as possible!  Mush it down, pour in a little enchilada sauce then cram more in! Repeat with all peppers.  Stand them up, propped against each other in a baking dish.  Pour the enchilada sauce over the tops of all of them, trying to keep as much on top as possible, not dripping down the sides.  Bake for about 45 minutes or until the pepper is softened.  Sprinkle with a tiny bit of cheese if you like and bake 5 minutes longer.  Serve with Cauliflower rice!  You might want to slice this baby open to cool for a minute - they are HOT!

Note: For these I just used some leftover shredded pork.  I roasted the pork shoulder last week and froze it without saucing it prior!

Pics coming!