As someone who has struggled with gaining and losing the same 20-30 pounds for the last 10 years I am constantly trying to create recipes that are healthy yet satisfying in an effort to get back to my to ideal weight. I want a meal that tastes delicious and leaves me satiated but doesn’t break the calorie bank. These peppers are the best of both worlds; loaded with tender pulled pork that feels a little indulgent but stuffed inside a poblano pepper and filled with tons of protein packed quinoa.
The BBQ sauce might throw you off a bit, but just hear me out. It’s delicious and if you haven’t tried the combo before, you’re welcome! Homemade enchilada sauce would be divine in this recipe but sometimes the canned stuff just makes life so much easier.
I am forgetting the best part. Half the meal cooks in the crock pot while you get on with your life! For this recipe I used my easy Beer Braised Pork Carnitas which is a pork roast seared and then smothered in seasonings, slow cooked in a mixture of beer and chicken stock with a little hint of orange. I have literally made these pork carnitas at least twice a month for the last year. Mostly because they’re so easy to make and partly because every time I do my husband raves about their deliciousness!
Actually the best part of this meal might be the Spanish quinoa. It’s made in much the same way that your typical Spanish rice would be but it’s got a lot more nutritional value. It’s all about the nutritional value!
So let’s get to it!
BBQ Pork Stuffed Poblanos with Spanish Quinoa
- Beer Braised Pork Carnitas
- 5 large poblano peppers, halved lengthwise, ribs and seeds removed
- 1 cup quinoa
- 1 (15 oz.) can diced tomatoes
- 1 (4.5 oz.) can diced green chiles
- 1 (28 oz.) can enchilada sauce
- 1 cup your favorite BBQ sauce
- 1/2 red onion, petite diced
- 1 cup shredded pepperjack cheese
- 1/2 cup fresh chopped cilantro
- sour cream for serving
While the pork is working it’s magic, get started on that quinoa. Heat a large skillet over medium heat. Add dry, uncooked quinoa and toast it for about 5-6 minutes, stirring frequently. You are looking to bring out the nutty flavor and get it a little golden brown. Next add 1 cup water to the pan along with the can of diced tomatoes and the can of diced chiles (no draining!). Add a pinch of salt as well, then stir to combine. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes or until all the water has been absorbed. Season to taste with salt and pepper and set aside.
When the pork is fully cooked it will be super tender, like falling off the bone and just begging to be pulled apart tender. Remove it from the crock pot and transfer to a large baking sheet. It’s easiest to do this with a big tongs as the meat will be falling apart making it a bit difficult to handle. Use two forks to gently pull the pork apart. While you are doing this remove any fatty parts and discard them. Place shredded pork in a bowl, set aside. Try not to eat it all before you stuff the peppers. Discard the rest of the contents of the crock…I know this seems like a terrible waste and I’m sure there’s something awesomely delicious that you could do with that fatty broth. If you think of something, let me know!
Preheat your oven to 350 degrees. Grab two 9×13 baking dishes and pour about half a cup of enchilada sauce in the bottom of each pan. Time for the stuffing! Divide quinoa evenly between the peppers (about 1/3-1/2 cup per pepper) and make sure to stuff it in all the little crevasses. Next divide the pork evenly between the peppers (about a 1/2 cup or so per pepper). Mix remaining enchilada sauce with the BBQ sauce and pour this mixture over the pork stuffed peppers, dividing it evenly between them. Top each pepper with a small handful of diced onion and then a small sprinkling of shredded cheese. Cover each pan tightly with foil and bake for 45-50 minutes or until the peppers are tender but still have a bit of a bite.
Garnish with cilantro and serve with sour cream.