Chiles (Bell-Pepper) Rellenos de Cerdo y Quinoa

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Bring a large pot of salted water to boil and blanch the peppers for 4 minutes to soften them slightly. Drain and set aside.

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa, chicken broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it rest covered for 5 minutes. Fluff with a fork and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the diced pork loin and cook until browned on all sides, about 5-6 minutes. Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 3 minutes. Stir in the diced tomato, cumin, cayenne, and salt. Cook for another 3 minutes until the tomato softens. Remove from heat.

In a large mixing bowl, combine the cooked quinoa and the pork mixture. Stir everything together until well combined and the flavors meld.

Stuff each blanched bell pepper generously with the pork and quinoa mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish that holds them snugly.

In a small bowl, mix together the tomato sauce, chicken broth, cumin, and salt. Pour this sauce around the stuffed peppers in the baking dish, covering about halfway up the peppers.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10 minutes until the peppers are tender and the tops are slightly golden.

Remove from the oven and let the stuffed peppers rest for 2-3 minutes. Garnish generously with fresh cilantro and serve with lime wedges on the side. The bright lime juice squeezed over the peppers just before eating brings everything to life.