Stuffed Peppers with Pork under a Cheese Crust

⏳ Time

28 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe for making <a href="https://www.example.com/quick-sauce-tomatillo-cilantro">Quick Tomatillo and Cilantro Sauce</a>

Ingredients

Pork Blood - 4 lbs
Coarse Salt - to taste
Orange Bell Peppers - 12 pieces
Passata Tomato Sauce - to taste
Cilantro - to taste
Monterey Jack Cheese - 12.3 oz

Step by Step guide

Step 1

Cut the meat into small pieces. Transfer to a pot, add salt, and cover with water. Bring to a boil, reduce the heat, and cook for about 1.5 hours until the water evaporates and the meat is slightly browned. Remove from heat.

Step 2

Preheat the oven to 374°F.

Step 3

Place the peppers on a baking sheet and put them in the oven until the skin is charred (or grill them). Transfer to a bowl, cover with plastic wrap, and let sit for 15 minutes. Peel the skin off the peppers and cut them in half lengthwise. Carefully remove the seeds and white ribs. Place them cut side up on the baking sheet.

Step 4

On each piece of pepper, place 2 tablespoons of grated cheese and top with the meat. Sprinkle with the remaining cheese and drizzle with sauce (see note). Bake for 15 minutes. Serve topped with cilantro and the remaining sauce.