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Oct312013

Protein Packed Quinoa Pork Carnitas Stuffed Peppers

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Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

Remember me showing you a while back how to make those amazing Crock Pot Pork Carnitas???

Lookie what I did with some of the meat, some protein packed quinoa, spices and help from SI03 and their AMAZING Syntrax Protein Powders!

Protein Packed Quinoa Pork Carnitas Stuffed Peppers

Protein Packed Quinoa Pork Carnitas Stuffed Peppers4

Yep, I stuffed them peppers full of the meat, plus some other yummy stuff!

Protein Packed Quinoa Pork Carnitas Stuffed Peppers1

Honestly I’m not sure what I loved better.

Protein Packed Quinoa Pork Carnitas Stuffed Peppers2

Plus the best part of these… They are high in protein thanks to the addition of  SI03’s AMAZING Syntrax Protein Powders!

Protein Packed Quinoa Pork Carnitas Stuffed Peppers3

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Protein Packed Quinoa Pork Carnitas Stuffed Peppers

  • Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

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Ingredients

  • 6 bell peppers (red, orange or yellow), tops cut off and seeds removed
  • 3 cups Cooked Quinoa (preferably cooked in pork or vegetable stock)
  • 1 large egg
  • 3 cups cooked shredded pork carnita meat
  • 1 large tomato cut in small chunks
  • 1/2 cup onions, cut small
  • 1/2 cup tomato paste
  • 1 cup tomato puree
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Syntrax Medical Unflavored Protein Powder
  • 3 cups shredded pepper jack

Instructions

  1. Preheat oven to 350F with the rack in the middle.
  2. Lightly spray a glass or ceramic baking dish (must have 2” sides).
  3. In a bowl add the cooked quinoa, Protein Powder, shredded pork carnita meat, tomato, onions, tomato paste, tomato puree, salt, pepper and 2 cups of cheese.
  4. Mix to combine.
  5. Add in the egg and mix to blend.
  6. Using a spoon fill each pepper with the mixture and mound it 1/2” towards the center.
  7. Measure out a piece of tin foil that will cover the peppers but try not to let it touch the tops.
  8. Spray the side of the foil that will be closest to the pepper and then cover them trying to tent it.
  9. Be sure to crimp the foil around the sides of your pan.
  10. Bake for 90 minutes.
  11. Remove the foil and pierce the pepper with a knife. It should be soft but have some give.
  12. Top the peppers with the remaining cup of cheese and bake for 10-15 minutes or until the cheese is melted.
  13. Remove from oven and allow to rest for 5 minutes.

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