Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 lb. carnitas (pork shoulder, slow-cooked and shredded)
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together the carnitas, cooked rice, black beans, diced tomatoes, and cilantro. Season with salt and pepper to taste.
3. Stuff each pepper half with the carnitas mixture and place in a baking dish.
4. Cover the dish with aluminum foil and bake for 30 minutes.
5. Remove the foil and sprinkle the shredded cheese over the peppers. Bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
6. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 18g
Carbohydrates per serving: 39g
Protein per serving: 32g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the carnitas.
- Brown rice or quinoa can be substituted for the white rice.
- Any type of canned beans can be substituted for the black beans.
- Any type of shredded cheese can be substituted for the cheddar cheese.
Variations:
- Add diced onions and bell peppers to the carnitas mixture for extra flavor.
- Top the stuffed peppers with avocado or sour cream before serving.
- Use poblano peppers instead of bell peppers for a spicier dish.
Tips and tricks:
- Make sure to choose peppers that are large and sturdy enough to hold the filling.
- To make the carnitas, season a pork shoulder with salt, pepper, and cumin. Slow-cook in a crockpot or oven until tender and shred with a fork.
- Leftover carnitas can be used in tacos, burritos, or quesadillas.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of guacamole.
Garnishes:
Fresh cilantro, sliced jalapenos, or diced tomatoes can be used as garnishes.
Pairings:
Serve with a side of Spanish rice or a simple green salad.
Suggested side dishes:
Spanish rice, black beans, or a green salad.
Troubleshooting advice:
If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
Make sure to cook the carnitas to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Carnitas is a traditional Mexican dish made from slow-cooked pork shoulder.
Flavor profiles:
Savory, spicy, and cheesy.
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Mexican