Stuffed Red Peppers With Mole Sauce Recipes

CARNITAS WITH ORZO AND PEPPERS IN RED MOLE SAUCE

Carnitas with Orzo and Peppers in Red Mole Sauce image

Here's a tasty way to stretch your grocery dollar. Pork shoulder roast is combined with orzo, peppers and mole sauce to make a spicy Mexican comfort food. -Kari Wheaton, South Beloit, Illinois

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1 boneless pork shoulder butt roast (1-1/2 to 2 pounds), cut into 1/2-inch cubes
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup uncooked orzo pasta
1 each medium green, sweet red and yellow peppers, chopped
2 jalapeno peppers, seeded and chopped
1 medium onion, chopped
1 tablespoon olive oil
1 cup chicken broth
1/4 cup red mole sauce
2 tablespoons tomato paste
1 cup quesadilla or Monterey Jack cheese, shredded
Optional: Chopped cilantro and sour cream

Steps:

Place pork in a 15x10x1-in. baking pan; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake at 325° until tender, about 1-1/2 hours. Remove pork from oven. Increase oven setting to 350°., Meanwhile, cook pasta according to package directions; drain and set aside. In a large skillet, saute peppers and onion in oil until crisp-tender. In a greased 13x9-in. baking pan, combine the orzo, peppers and onion. , In a small saucepan, whisk the chicken broth, mole sauce, tomato paste and remaining salt. Cook and stir until thickened and bubbly. Pour over orzo and vegetables. Stir in pork; sprinkle with cheese. Cover and bake until heated through, 35-40 minutes. Uncover; broil 3-4 in. from the heat until cheese is golden brown, 4-5 minutes. If desired, top with chopped cilantro and serve with sour cream. , FREEZE OPTION: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through.

Nutrition Facts : Calories 559 calories, Fat 26g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 1509mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.

STUFFED RED PEPPERS WITH MOLE SAUCE

STUFFED RED PEPPERS WITH MOLE SAUCE image

Categories Vegetable Bake Vegetarian

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 Red Peppers
1 Jar Mole Sauce
1 Box "Far East" Rice Pilaf
1/4 cup raisins
1/4 cup pine nuts
4 oz Manchego cheese
1 cup vegetarian broth (for Mole sauce)

Steps:

Cut red peppers in half lengthwise and broil for 7-10 minutes until skin turns black. Let cool and then remove outer skins. Meanwhile, prepare rice via package directions. Preheat oven to 400. Prepare Mole sauce to package direction. (Heat on stove and stir in vegetarian broth). Once rice is done, mix with pine nuts and raisins. Put peppers in a square or rectangle casserole dish and fill with rice mixture. Cover with Mole sauce and heat throroughly in oven for about 10 minutes. Sprinkle cheese on top of mole sauce and serve.

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