My son and I had the best time making these little Pulled Pork Mini Bells the other day. They were each just a perfect scrumptious little bite or two, and I thought they might make a great lower-carb option for a casual holiday party or a game day. Fair warning: they’re a crowd pleaser and are going to go fast!
Pulled Pork Mini Bells
Recipes like this are great for the family or for a party because you can make a few (although after you taste them, you might realize a few is never gonna be enough) or knock them out assembly line style for a crowd.
About Pulled Pork Mini Bells:
These are filled with barbecue pork, and you can use any kind you want. If you don’t have a stash of pulled pork in your freezer (I think everyone should!) and don’t want to cook any (I dropped recipes below), then just pick some up.
These pulled pork mini bells have a Southwestern vibe. The pulled pork has black beans, then each is topped with a single pickled jalapeno and a touch of Monterrey Jack. Once out of the oven, a little dab of sour cream finishes them off.
Shredding the pork with a mixer isn’t necessary, but makes the filling easy to work with and it’s easier to eat the mini bells.
Making Pulled Pork Mini Bells:
It’s never fun stuffiing anything, but I have a few tricks to make this recipe easier.
Use a mixer to break the pulled pork down to shreds, then add a little sauce. It helps the filling hold together so it’s easier to make and, more importantly, easier to eat.
First, cut all your mini bells in half, and do it this way:
- Lay them out – they are lying on the flat side, right?
- Turn each a quarter turn, so what was the side is now facing up. Slice through top to bottom.
- Each of the bells will have two stable halves that rest well on a flat surface.
Then scoop out the inside seeds and ribs:
- If you have a small grapefruit spoon (they have a sharp serrated edge), it’s super easy.
- If not, take a knife and make a small slice (not all the way through) where the seed pod meets the pepper. Do them all.
- Then scoop out the seeds with a teaspoon.
- As each is done, give it a little shake to remove any seeds and place on a sheet tray, close together.
This little cutting step sounds fussy, but saves time in the long run, and the bells won’t crack, tear or break as the seeds are scooped out.
Filling:
- A teaspoon-sized scoop is a big help. Plop the filling in all the bells, as little or as much as you like. Mound generously or stretch it if you need to be frugal. Once they’re all filled, go back and tuck the pork in as needed.
- Top all of them with the jalapeno slice, then top all of them with the cheese.
A bag of mini bells usually has about two dozen, although that varies. My recipe uses a dozen and makes 24 appetizers. The recipe has a multiplier, but all check the math when you use one.
Note: My recipe gets you in the ballpark with the ingredients, but there are variables like the size of the mini bells and exactly how they are filled. That’s part of the reason it’s nice to fill them all first; any adjustments can be made if needed.
One little slit where the seed pod meets the stem prevents cracking or breaking and makes scooping so easy.
For the Pulled Pork:
Leftover pork is great here. If you’d like a recipe to make your pulled pork, here are three.
Instant Pot Pulled Pork
Slow Cooker Pulled Pork – Serve on a bun with your favorite slaw! Pass sauce on the side.
Slow Cooker Pulled Pork or Brisket
Shortcuts for Pulled Pork Mini Bells:
Below are some fabulous ideas to pull off this recipe on a budget. But make it quick by using grocery store or restaurant pulled pork, canned beans, shredded cheese, and store-bought pickled jalapenos.
To save time, skip the filling part and serve this Nacho Style. Use chunks of regular-sized peppers, then dollop the toppings, except the sour cream. Bake, then top with the sour cream.
Saving Money on Pulled Pork Mini Bells:
Pulled pork: Inexpensive to make, and it takes surprisingly little to fill up the mini bells.
Mini Bells: Watch for them on sale, or pick up at the buyers’ club or discount stores.
Dairy: Cheese and sour cream are regularly on sale; if you use them often, pick up at a low. Unopened cheese keeps for weeks and can be frozen, though it will be crumbly. Ok for casseroles, not so great for grating or eating. After sour cream is open, store upside down and it stays fresh longer.
Jalapenos: I have a small batch Pickled Jalapeno recipe. Takes minutes to make, but need some time to develop flavor.
Beans: Are always less expensive when made from dried. Cook up the whole pound, divide it into thirds (roughly the size of a can), including the cooking liquid, and freeze the extra. Canned won’t break the bank!
Pulled Pork Mini Bells
Pulled Pork Mini Bells
So easy! Make a few anytime or make enough for a crowd.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 24 pieces 1x
- Category: Appetizers
- Cuisine: American Southwestern
Ingredients
- 1 dozen mini bells cut in half seeds and ribs removed
- 1 1/2 cups of pulled pork (about 1/3 of a pound)
- 1/2 cup black beans, rinsed and drained
- 1/3 to 1/2 cup barbecue sauce
- 24 pickled jalapeno slices
- 6 to 8 ounces shredded cheese
- 1/4 cup of sour cream
Instructions
Slightly warm pulled pork if cold, and using a hand or stand mixer with the paddle attachment, break the pork down to shreds. Add barbecue sauce to moisten (different brands have different textures, so use good judgment; these should be moist, not wet. Stir in black beans by hand.
Fill each pepper half, top with a pickled jalapeno slice, then cheese. When ready to bake, preheat oven to 350 degrees F and bake for about 20 to 25 minutes until filling is hot and the cheese is melted. Top each with a small dollop of sour cream.
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I’m sharing Pulled Pork Stuffed Mini Bells at Fiesta Friday #307, co-hosted by Jhuls @ The Not So Creative Cook.
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