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Easy Oven-Baked Carnitas Stuffed Poblano Peppers

A delicious and straightforward dish featuring roasted poblano peppers stuffed with seasoned carnitas, perfect for family dinners.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main
Cuisine: Mexican
Keyword: Easy
Servings: 4 servings

Equipment

  • Baking Dish
  • Skillet
  • Mixing Bowl

Ingredients

Poblano Peppers

  • 4-6 large Poblano Peppers Choose firm and unblemished peppers.

Carnitas

  • 2-3 cups Cooked Carnitas Can be homemade or store-bought.

Onion

  • 1 medium Onion Finely chopped, preferably yellow or white.

Garlic

  • 2 cloves Garlic Minced.

Cheese

  • 1 cup Shredded Cheese Monterey Jack or cheddar recommended.

Spices

  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Salt

Lime Juice

  • 1 lime Lime Juice Freshly squeezed.

Olive Oil

  • 1 tablespoon Olive Oil For sautéing.

Fresh Cilantro

  • 1 handful Fresh Cilantro Chopped, for garnish.

Instructions

  • Preheat your oven to 375°F (190°C).
  • Wash and dry the poblano peppers. Slice the tops off and remove seeds and membranes.
  • In a skillet, heat olive oil over medium heat. Sauté chopped onion for about 5 minutes until translucent.
  • Add minced garlic and sauté for an additional minute.
  • Add cooked carnitas and spices to the skillet. Cook for 3-4 minutes.
  • Remove from heat and stir in cheese and lime juice.
  • Spoon the filling into each poblano pepper and place them in a baking dish.
  • Cover with aluminum foil and bake for 25-30 minutes.
  • Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
  • Garnish with chopped cilantro before serving.

Notes

Leftovers can be stored in an airtight container for up to three days. Reheat before serving.