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For a Heartier Stuffed Pepper, Use Carnitas, Rice, and Beans

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Carnitas aren't difficult to make per se, but they are more of a Sunday project than a quick weeknight dinner. Or they were, until we discovered Del Real Foods carnitas. Handmade the traditional way, in small-batch kettles, these fresh, slow-cooked pork carnitas can be heated up in minutes and enjoyed on their own or used in your favorite recipes. Thanks to Del Real Foods, you can easily prepare a variety of Mexican-style dishes no matter your schedule.

Now that you have authentic carnitas at your fingertips, we encourage you to branch out beyond tacos (though—let's be real—carnitas tacos are amazing). To bring something new to the table, trying stuffing these carnitas, along with rice and beans, into fresh peppers. Using already-prepared Del Real Foods carnitas, yellow rice, refried beans, and fiery salsa cuts down on your prep time significantly, without compromising flavor.

These stuffed peppers are hearty enough to be dinner on their own, but could also be a starter or side, depending on the meal or occasion. They can feed a small crowd (serve half a pepper to double the portions) or serve as a week's worth of lunches.

However you serve these peppers, feel free to take all the credit for their fresh flavor. You won't even be lying when you say it's all handmade.

Peppers Stuffed With Carnitas, Rice, and Beans

Serious Eats

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Active Time: 25 minutes
Total Time: 1 hour 25 minutes
Yield: Serves 6

Special Equipment: Roasting pan

Ingredients:

6 large red, yellow, or orange bell peppers
1 tablespoon (15ml) extra-virgin olive oil
1 pouch (15 ounces) Del Real Foods Slow-Cooked Pork Carnitas
1 pouch Del Real Foods rice (from Del Real Foods Rice and Beans)
1 pouch Del Real Foods refried beans (from Del Real Foods Rice and Beans)
1 (16-ounce; 453g) container Del Real Foods Fire Roasted Red Salsa
½ cup shredded cheddar Jack cheese (3 ounces; 85g)

Directions:

1. Preheat the oven to 350°F.
2. Slice tops off peppers and scoop out seeds and white membranes. Trim bottoms just enough to allow them to stand upright. Arrange peppers upright in an 8- by 8-inch baking dish. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add carnitas, breaking apart with a wooden spoon. Flatten out in pan and cook, stirring only occasionally, until slightly crispy, about 4 minutes.
4. Transfer carnitas to a large mixing bowl and mix with rice, beans, and salsa.
5. Spoon carnitas mixture into peppers so they are full and packed tight. Carefully pour ¾ cup water into bottom of baking dish. Cover with foil and bake for 40 minutes.
6. Remove foil, top peppers with cheese, and bake for another 15 to 20 minutes, until cheese is melted and crisping slightly.
7. Remove from oven and allow to rest 5 minutes before serving.

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