Summer fare: Pulled pork stuffed bell peppers and cucumber salad.

By JULIE BRINKLEY

Summertime means quick meals that are light, healthy and flavorful.

And this combination of pork stuffed peppers and Mediterranean-style salad are all of those things.

(And it makes a pretty presentation.)

PORK BUTT ROAST

Dry seasoning rub of choice

One cup apple juice

½ cup apple cider vinegar

1-2 cups water

2 multi-colored bell peppers

1 tbsp olive oil

1 cup shredded part skim mozzarella

HOW TO MAKE IT

Prepare pork in instant pot, Dutch oven or crockpot. I use insta pot and let it slow release for several hours.

Shred pork with two forks and set aside.

Cut bell pepper in half and remove seeds and stem; drizzle with olive oil.

Roast in a 450-degree oven until pepper is tender and slightly browned around edges, remove.

Stuff pepper with seasoned shredded pork and approximately 2 tbsp of cheese.

Return to the oven under the broiler until cheese is bubbly. Garnish with fresh parsley.

CUCUMBER SALAD

1 English cucumber

3 Roma tomatoes

½ cup Kalamata olives pitted and halved

½ cup feta cheese crumbled

Thinly sliced purple onion (optional)

Add chopped ingredients to a medium size bowl.

DRESSING

¼ cup olive oil

Juice of half a lemon

2 tsp Greek blend seasoning

2 tsp oregano

2 tbsp red wine vinegar

Salt to taste

Whisk until dressing is emulsified. Refrigerate until ready to serve.

Enjoy as a leftover salad as long as you don’t add lettuce.