Pork Carnitas Stuffed Poblano Peppers
Roasted poblano peppers generously filled with tender, seasoned pork carnitas and spanish rice, topped with melted cheese and a drizzle of tangy crema. A smoky, savory twist on a classic favorite!
SELECT YOUR SIZE:
Ingredients
1 1/3 cups Beehive Meals Pork Carnitas
1 Large Poblano Pepper
1 cup Spanish Rice
1/4 cup Black/Pinto Beans
1 cup Shredded Monterey Jack Cheese
Ingredients
2 2/3 cups Beehive Meals Pork Carnitas
2 Large Poblano Peppers
2 cups Spanish Rice
1/2 cup Black/Pinto Beans
2 cups Shredded Monterey Jack Cheese
Ingredients
4 cups Beehive Meals Pork Carnitas
3 Large Poblano Peppers
3 cups Spanish Rice
3/4 cup Black/Pinto Beans
3 cups Shredded Monterey Jack Cheese
Ingredients
5 1/3 cups Beehive Meals Pork Carnitas
4 Large Poblano Peppers
4 cups Spanish Rice
1 cup Black/Pinto Beans
4 cups Shredded Monterey Jack Cheese
Instructions
1. Follow Slow Cooking Instructions to cook Beehive Meals Pork Carnitas.
2. In a large bowl, combine the Spanish rice, Beehive Meals Pork Carnitas, beans, and 1/4 of the cheese. Stir until combined.
3. Now, prepare your poblano peppers. Wash and clean them, then pat dry. Slice in half, vertically, then use a spoon to remove the seeds from the pepper. **For a little extra flavor, it is very delicious to roast the peppers over a fire on the grill or in a cast iron skillet on the stovetop to get that delicious charred flavor.
4. Then, fill each of the poblano peppers with the Pork Carnitas mixture, then top with the shredded monterey jack cheese. Bake in the oven, uncovered, at 350 degrees for 30 minutes. Remove from oven, then top with fresh lime, cilantro, and a drizzle of queso crema! Enjoy!