Dairy Free

Meal Prep Carnitas Stuffed Peppers

at a glance
Prep Time 15 minutes
Cook Time 8 hours 45 minutes
Servings 4

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These delicious Meal Prep 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!

meal prep carnitas stuffed red bell peppers in a white casserole dish

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. These carnitas stuffed peppers are no exception to my obsession!  The perfect vessels for my meat and sauce.

What really makes these meal prep carnitas stuffed 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!

overhead view of meal prep carnitas stuffed red bell peppers in a white casserole dish

meal prep carnitas stuffed red bell peppers in a white casserole dish

Cook Once, Eat All Week Meal Prep Plan

If you’re new here, THIS POST is a great introduction to our Cook Once, Eat All Week healthy meal prep 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!

Note: if you’ve enjoyed the Cook Once, Eat All Week series, we’ve created an entire book with 26 week’s worth of healthy meal prep recipes. You can click here to purchase your copy today!

Pork and Plantain Stuffed Peppers

By: Cassy
No ratings yet
Prep Time: 15 mins
Cook Time: 8 hrs 45 mins
Servings: 4

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

  • 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.
  • 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.
  • Reduce heat to 350 F.
  • 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.
  • 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.
  • Place peppers in an 8x8 baking dish and bake for 45 minutes, until outside skin is wrinkled and slightly browned.
  • Let peppers cool 3-5 minutes, garnish with cilantro, and serve.

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.
 
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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  1. Emily says

    Emily —  10/08/2021 At 17:44

    Do these work best with green or yellow plantains?

    • Brandi Schilhab says

      Brandi Schilhab —  10/12/2021 At 08:39

      Either will work, but I prefer yellow here!

  2. Carolyn says

    Carolyn —  10/12/2021 At 08:48

    If freezing the stuffed peppers, would you recommend freezing after baking?

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