Pork Carnita Stuffed Peppers

Enhance the delicious citrus flavors of our Pork Carnitas by mixing it with spanish rice, beans, and cheese and stuffed inside of a large Poblano peppers.

Calories	Carbs	Protein	Fats
520	43g	42g	20g

Recipe and Ingredients

Measurement	Ingredient
1 and 1/3 cups	Beehive Meals Pork Carnitas
2 Large	Poblano Peppers
1 cup	Spanish Rice, cooked
1/4 cup	Black or Pinto Beans, drained
1/4 cup	Corn
1/2 cup	Shredded Colby Jack or Pepperjack Cheese

Measurement	Ingredient
2 2/3 cups	Beehive Meals Pork Carnitas
4 Large	Poblano Peppers
2 cups	Spanish Rice, cooked
1/2 cup	Black or Pinto Beans, drained
1/2 cup	Corn
1 cup	Shredded Colby Jack or Pepperjack Cheese

Measurement	Ingredient
4 cups	Beehive Meals Pork Carnitas
6 Large	Poblano Peppers
3 cups	Spanish Rice, cooked
3/4 cup	Black or Pinto Beans, drained
3/4 cup	Corn
1 1/2 cups	Shredded Colby Jack or Pepperjack Cheese

Measurement	Ingredient
5 1/3 cups	Beehive Meals Pork Carnitas
8 Large	Poblano Peppers
4 cups	Spanish Rice, cooked
1 cup	Black or Pinto Beans, drained
1 cup	Corn
2 cups	Shredded Colby Jack or Pepperjack Cheese

Instructions

Step 1:

Follow Slow Cooking instructions according to directions for Pork Carnitas.

Step 2:

Start by washing and prepping your peppers. Once clean, slice in half and remove seeds. Slice off stem. They should now create a small bowl to cook filling in.

Next, in a bowl, combine Beehive Meals Pork Carnitas, spanish rice, corn, beans, and cheese (don't add all of the cheese, save some for sprinkling on top of the peppers). Place in a baking dish, then bake in the oven at 350 degrees for about 20 minutes, until cheese is melted and peppers are cooked to your desired softness. Serve with a side salad, and enjoy!

MFP: Beehive Meals - Pork Carnita Stuffed Peppers - Family Style