Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast in the oven for about 10-15 minutes, turning occasionally, until the skins are blistered and charred.
Remove the peppers from the oven and place them in a bowl covered with a kitchen towel or plastic wrap. Let them steam for about 10 minutes to loosen the skins.
Once steamed, peel off the charred skins. Carefully cut a slit down the length of each pepper and remove the seeds and membranes.
In a large skillet, heat the olive oil over medium heat. Add the diced onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the cooked pork carnitas, cooked rice, black beans, corn, diced tomatoes, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for about 5-7 minutes until everything is heated through and well combined.
Remove from heat and stir in the shredded cheddar cheese, Monterey Jack cheese, and chopped cilantro.
Carefully stuff each poblano pepper with the pork carnitas mixture. Place the stuffed peppers in a baking dish. Sprinkle a little extra cheese on top of each stuffed pepper if desired.
Bake in the preheated oven for about 15-20 minutes, or until the peppers are heated through and the cheese is melted and bubbly.
While the peppers are baking, prepare the avocado crema. In a small blender or food processor, combine the ripe avocado, sour cream, lime juice, and salt. Blend until smooth and creamy.
Once the stuffed peppers are ready, remove them from the oven and let them cool slightly.
Drizzle the avocado crema over the top of the stuffed peppers. Garnish with extra cilantro if desired. Enjoy your unique and flavorful Pork Carnitas Stuffed Poblano Peppers!
Ingredients
Directions
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast in the oven for about 10-15 minutes, turning occasionally, until the skins are blistered and charred.
Remove the peppers from the oven and place them in a bowl covered with a kitchen towel or plastic wrap. Let them steam for about 10 minutes to loosen the skins.
Once steamed, peel off the charred skins. Carefully cut a slit down the length of each pepper and remove the seeds and membranes.
In a large skillet, heat the olive oil over medium heat. Add the diced onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the cooked pork carnitas, cooked rice, black beans, corn, diced tomatoes, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for about 5-7 minutes until everything is heated through and well combined.
Remove from heat and stir in the shredded cheddar cheese, Monterey Jack cheese, and chopped cilantro.
Carefully stuff each poblano pepper with the pork carnitas mixture. Place the stuffed peppers in a baking dish. Sprinkle a little extra cheese on top of each stuffed pepper if desired.
Bake in the preheated oven for about 15-20 minutes, or until the peppers are heated through and the cheese is melted and bubbly.
While the peppers are baking, prepare the avocado crema. In a small blender or food processor, combine the ripe avocado, sour cream, lime juice, and salt. Blend until smooth and creamy.
Once the stuffed peppers are ready, remove them from the oven and let them cool slightly.
Drizzle the avocado crema over the top of the stuffed peppers. Garnish with extra cilantro if desired. Enjoy your unique and flavorful Pork Carnitas Stuffed Poblano Peppers!