Carnitas Stuffed Poblano Pepper with Creamy Chipotle Sauce

Poblanos are fantastic, especially when stuffed with seasoned pulled pork, rice and veggies. This is a delicious meal with a beautiful presentation. Impress your friends with this meal and make it look like you worked a lot harder than you did ;) 

What You'll Need:
serves 4
for pepper:
4 poblano peppers
1 tbsp olive oil, plus 1 tsp
1 cup carnitas
1 cup cooked brown rice
1 roma tomato, diced
1/2 onion, diced
1 clove garlic, minced 
a handful goat cheese crumbles 
for sauce:
4 oz cream cheese
1/2 cup salsa
1 cube chipotle seasoning 
for topping:
extra goat cheese crumbles
avocado slices 

What To Do:
Preheat oven to 375. Rub poblano peppers with olive oil and lay out on a baking sheet. Bake for 10-15 minutes or until soft and charred in spots, turning once. Remove from heat and allow to cool for a couple of minutes.

Meanwhile, saute onions with olive oil over medium heat for 3-4 minutes. Add rice and garlic cooking about five minutes more, stirring frequently. Add tomatoes, rice, and carnitas and stir well, heating it through. Stir in goat cheese crumbles.

Slice peppers lengthwise and carefully remove veins and seeds. Stuff each pepper with filling. Place back into the oven for 10 minutes. 

While the peppers are cooking, begin your sauce. Over medium heat, combine cream cheese, salsa and chipotle seasoning, stirring occasionally, until the cream cheese is completely melted and it is a uniform consistency. Season with salt and pepper to taste and adjust with more cream cheese to thicken or more salsa to thin it out. 

Pour a spoonful of sauce on your serving plate, place pepper on top, sprinkle with extra goat cheese crumbles and serve alongside avocado slices! Delicious. 

original recipe