Mex Pork Strips Stuffed Peppers
Mexican food and peppers go hand in hand.... So we have stuffed them for the perfect flavour combo.
Ingredients
1 packet KR Castlemaine Mex Pork Strips
4 cloves minced garlic
1 jalapeño (deseeded and finely diced)
3/4 cup black beans
3/4 cup corn
1/4 cup red onion
1/2 cup shredded cheddar cheese (or more as desired)
4 poblano peppers
2 Tbsp. chopped coriander
Method
Preheat a greased char-grill pan on medium heat. Drain pork. Char-grill pork in batches, turning occasionally, for 3-4 minutes until just cooked through. Transfer pork to a plate, cover and rest for 5 minutes.
Preheat the oven to 350°F/175°C. Slice the poblano peppers in half lengthwise and scoop out the seeds.
Place the peppers in a baking dish or on a baking tray. Pre-cook just the peppers for about 15 minutes in the oven, or until they've started to soften.
Meanwhile, make the filling by combining the carnitas, black beans, corn, and red onion in a bowl.
Remove the peppers from the oven and evenly divide the mixture between the peppers, then sprinkle with cheese. Cook the stuffed poblano peppers for an additional 10-15 minutes, until the cheese is melted and they're warmed through.
To garnish, sprinkle with chopped cilantro before serving.
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