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Pork and Plantain Stuffed Peppers

4 from 1 reviews

Ingredients

For the Pork :

For the Plantains:

For the Mojo Sauce:

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 8×8 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.

Notes

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

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 8×8 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.