Tex-Mex Pork-Stuffed Peppers
Slice & de-seed 3 poblano peppers. Lay cut side down on medium bar pan. Spritz with EVOO. Bake 10-12 mins at 400°.
1
Peel & halve red onion. Cut into 1/2” dices.
2
Brown 10oz ground pork. Break into pieces using Mix N Chop.
3
Make rice for your picky child who won’t eat the pepper. 😂 (Simmer 1/2c jasmine rice with 1c broth for 10 mins.)
Drain cooked pork in small colander.
4
Sauté onion 4-5 mins in same skillet.
5
Peppers are done!
Add 3oz corn, & 1t each chili powder & cumin to onion. Season with salt. Cook 2-3 mins.
6
Add pork back to skillet.
7
Fill peppers with pork mixture. Top with shredded cheese.
8
Bake 8-10 mins until cheese is melted.
9
Heat 4oz red enchilada sauce in skillet.
10
Ready to plate!!
Spoon enchilada sauce on plate & place peppers on top.
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.