Directions

1. Place the pork picnic roast in the slow cooker and cover it with the seasoning blend and liquid smoke, turning a few times to coat. Then, add minced garlic. Cover and cook low for 8 to 10 hours or until the pork reaches an internal temperature of 180 F.
2. Once to 180 F, shred the pork and mix with the juice in the slow cooker.
3. In a skillet over medium-high heat, add the remaining 1 tablespoon of olive oil and tomato paste mixture, stirring to combine.
4. Preheat oven to 375 F. Oil a large baking dish then place the peppers in the dish and drizzle 2 tablespoons of olive oil on top of peppers. Transfer dish to preheated oven and allow it to cook for 10 to 15 minutes or until peppers are tender.
5. Add rice, veggie stock, and tomatoes to a separate pot and give it a good stir, bring it to a boil. Reduce to low heat, cover, and cook for 10 minutes stirring occasionally.
6. Add the shredded pork to the rice mixture, stir together and continue to cook for another 10 minutes. Add ½ cup of the cheese into the pan and spoon the mixture into the baked peppers. Top with remaining cheese.
7. Bake for 5 to 6 minutes or until cheese is melted. Top with chopped green onions or parsley, if desired, and serve.