Ingredients
Directions
Place the pork roast in a slow cooker set to medium heat and cook for 6–8 hours.
Once cooked, reserve 1/2 cup of the liquid, shred the pork with forks, remove any excess fat, and return the meat to the slow cooker to sit in the juices. Set aside.
Preheat the oven to 400°F.
Cut the peppers in half lengthwise, remove seeds, stems, and membranes, and set aside. (Optional: blanch the pepper halves in boiling water for 5 minutes.)
In a large skillet over medium-high heat, heat olive oil and sauté the onions, mushrooms, and zucchini until tender, about 5–10 minutes.
Chop the tomatoes and green onions, then combine them with the sautéed vegetables and shredded pork to create the stuffing mixture.
Place the halved peppers into a baking dish and stuff them evenly with the filling.
Top each stuffed pepper generously with mozzarella cheese.
Pour about 1/2 cup of the reserved slow cooker liquid (or water) into the bottom of the baking dish.
Bake at 400°F for 25–30 minutes, until the peppers are tender but not mushy.
Garnish with cilantro and avocado, and serve immediately.
