Fed & Fit

Carnitas Stuffed Peppers

These delicious Carnitas Stuffed Peppers are a perfectly balanced meal of plantains, red bell pepper, carnitas, and a flavorful citrus mojo sauce. These are great to make in bulk and freeze for the future!

I just adore all stuffed peppers. They're handy little meals in such a great container! Once filled with a starch (plantains here) and a protein (the carnitas), you've got a complete meal with the cooked pepper. I like to enjoy them by placing a piping hot pepper on my plate and then cutting the whole thing up, enjoying a bit of everything in each bite.

What really makes these peppers sing is the mojo sauce!! It's a delicious citrus sauce that brings the pork and plantains to life. Spoon liberally and don't be afraid to add more while you're digging in!

Cook Once, Eat All Week

If you're new here, THIS POST is a great introduction to our Cook Once, Eat All Week series!

Here are the other recipes in our COEAW: Week 3 meal prep series:

  • Base Recipes of bulk-prepared pulled pork, plantains, and red bell peppers: click HERE!
  • Cuban Pork Casserole Recipe: click HERE!
  • BBQ Pork Plantain Pizza Recipe: click HERE!

Remember that if you don't want to wait to get the recipes for the rest of this series here on the blog, you can also get them in an eBook FOR FREE by clicking HERE (subscribing to my newsletter). The eBook for each week also includes shopping lists, extra reheating tips, bonus recipes, and other meal ideas. Newsletter subscribers will get the full week of Cook Once, Eat All Week content the Friday BEFORE that content is slated to publish on the blog. It's a great way to get your ducks in a row early while also taking advantage of the other free goodies we send out to newsletter subscribers.

Pork and Plantain Stuffed Peppers

Preparation 00:15 Cook Time 08:45 Total Time 9:00 Serves 4     adjust servings

 

Ingredients

  • 4 red bell peppers, hollowed out and top removed

For the Pork

  • 1, 3 pound pork shoulder
  • 1/2 tablespoon coarse sea salt

For the Plantains

  • 2 plantains, cut into 1-inch cubes
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon coarse sea salt

For the Mojo Sauce

  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 3 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt

Instructions

  1. Season pork shoulder with 1/2 tablespoon coarse sea salt. Place in the slow cooker. Cook on low for 8 hours on low, or about 6 hours on high, until pork easily shreds apart. See here for Instant Pot method.
  2. Preheat oven to 400 F. While pork shoulder is cooking, toss the plantains with olive oil and salt and spread onto a rimmed baking sheet. Bake for 20-25 minutes until slightly crisp and browned.
  3. Reduce heat to 350 F.
  4. Divide roasted plantains evenly among the four peppers and place in the bottom of each pepper. Combine 1.5 cups shredded pork with salt to taste, then layer pork on top of the plantains.
  5. Mix up the ingredients for the mojo sauce in a small bowl, then spoon over the pork and plantain mixture in the peppers, using all of the sauce.
  6. Place peppers in an 8x8 baking dish and bake for 45 minutes, until outside skin is wrinkled and slightly browned.
  7. Let peppers cool 3-5 minutes, garnish with cilantro, and serve.

by

Recipe Notes

If following Cook Once, Eat All Week use the following ingredients:

  • 4 red bell peppers, hollowed out and top removed
  • 1.5 cups pre-made shredded pork
  • 3/4 cup pre-made roasted plantains

Instructions:

  1. Preheat oven to 350 F.
  2. Divide roasted plantains evenly among the four peppers and place in the bottom of each pepper. Combine shredded pork with salt, then layer pork on top of the plantains.
  3. Mix up the ingredients for the mojo sauce in a small bowl, then spoon over the pork and plantain mixture in the peppers, using all of the sauce.
  4. Place peppers in an 8x8 baking dish and bake for 45 minutes, until outside skin is wrinkled and slightly browned.
  5. Let peppers cool 3-5 minutes, garnish with cilantro, and serve.

 

   

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