Heat oven to 375° degrees. *Wear gloves to handle jalapenos. Using a sharp knife, slice peppers lengthwise through the center to create two halves.
Discard the seeds. Depending on how hot you prefer the dish to be, either leave the white rib inside the pepper intact for more spicy-heat, or remove and discard before stuffing.
Mix the pulled pork with enough barbecue sauce to lightly coat the pork, or as you prefer it. Fill each half of the peppers with approximately 2 tablespoons of the pulled pork (this will depend on the size of the peppers) and place in a greased baking dish.
A 9x11-inch dish is usually big enough, depending on the size of the peppers. Repeat until all the peppers are stuffed.
Pour 2 tablespoons of water in the bottom of the dish, under the peppers. Top with cheese and bake for 25 to 30 minutes, until cheese is browned and bubbly. Serve with sour cream and extra barbecue sauce at the table for garnish.
Serving Ideas: Serve as an appetizer, with a salad for a light meal, or with an over-easy egg on top for breakfast.NOTE: The recipe can be prepared and refrigerated until ready to bake. If made ahead in glass bakeware, remember to bring to room temperature before placing in a hot oven.