Spanish Rice with Smoked Shredded Pork Stuffed Poblanos [0000421]
 
Ingredients:
4 large poblano peppers (gluten-free)
1 cup cooked Spanish rice (gluten-free)
1 cup smoked shredded pork
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels (fresh or frozen)
1/2 cup diced tomatoes
1 cup shredded Monterey Jack cheese
1 teaspoon ground cumin
Salt and pepper to taste
Chopped cilantro for garnish

Steps:

Preheat the oven to 375°F (190°C).
Cut a slit down one side of each poblano pepper and remove the seeds and membranes.
In a bowl, mix together cooked Spanish rice, smoked shredded pork, black beans, corn, diced tomatoes, shredded Monterey Jack cheese, ground cumin, salt, and pepper.
Stuff each poblano pepper with the rice and pork mixture.
Place the stuffed poblanos in a baking dish and bake for 25-30 minutes or until the peppers are tender.
Remove from the oven, garnish with chopped cilantro, and serve.
Enjoy your gluten-free Spanish Rice with Smoked Shredded Pork Stuffed Poblanos, a flavorful and satisfying dish!