Mexican Peppers With Pomegranate Sauce Recipe
Mexican Peppers With Pomegranate Sauce is a unique recipe with distinct and innovative flavors. The dish is easy to prepare and can instantly add a gourmet feel to your plain dinner layout. The Mexican Peppers With Pomegranate Sauce is a must try recipe, don't miss it.
Ingredients
| Large green peppers - 4 | ||
| Medium sized onion - 1 , finely minced | ||
| Garlic | 1/2 Clove (5gm) | |
| Green chili pepper | 1 To taste, finely chopped | |
| Lean ground beef | 1 1/4 Cup (16 tbs) | |
| Ripe, medium sized tomatoes - 2, peeled and seeded | ||
| White wine or cider vinegar - 1 1/2 tbsp | ||
| Seedless white raisins - 1/4 cup | ||
| Light brown sugar | 1 Teaspoon | |
| Ground cloves - Pinch | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Almonds | 1 1/2 Tablespoon, slivered | |
| Butter | 1 1/2 Tablespoon | |
| Sunflower oil | ||
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Walnut halves | 4 (For the cream and pomegranate sauce:) | |
| Whole almonds - 1/4 cup, blanched and peeled | ||
| Light cream | 1 Cup (16 tbs) (For the cream and pomegranate sauce:) | |
| Fresh coriander leaves - 2-2 1/2 tbsp, chopped | ||
| Sugar - pinch | ||
| Ground cinnamon | 1/2 Teaspoon (For the cream and pomegranate sauce:) | |
| Fleshy seeds from half a pomegranate | ||
| Few whole, fresh coriander leaves | ||
| Juicy lime - 1 | ||
| Salt | To Taste (For the cream and pomegranate sauce:) | |
Directions
GETTING READY
1 Preheat the oven to 400°F.
2 Rinse and dry the peppers.
MAKING
3 Bake in the oven for 20-25 minutes, turning halfway through to loosen their skins.
4 Peel the whole peppers carefully.
5 Remove the stalk neatly, cutting away just sufficient flesh surrounding it to make it easy to remove the seeds and pale membrane.
6 For the filling, in a wide nonstick skillet, heat the butter with 1 1/2 tbsp oil.
7 Sweat the onion, garlic, and chili pepper for 10 minutes over low heat, stirring occasionally.
8 Increase the heat and add the meat along with a pinch of salt and pepper.
9 Cook for 2 minutes, stirring continuously.
10 Add the finely chopped tomatoes, wine or vinegar, seedless white raisins, sugar, cloves, and cinnamon, stir well.
11 Turn down the heat and simmer, uncovered, over very low heat for 15 minutes or until all excess moisture has evaporated, stirring at frequent intervals.
12 Stir in the almonds, and cook for another 2-3 minutes.
13 Remove from the heat.
14 For the sauce: in a blender jar, put the walnuts and almonds along with the cream, coriander leaves, cinnamon, and a pinch each of salt and sugar.
15 Process briefly.
16 Fill the peeled peppers with the hot stuffing mixture, pressing it down into them gently but firmly.
SERVING
17 Place each stuffed pepper on a plate.
18 Pour a little of the cream sauce over each serving and sprinkle with a few pomegranate seeds and a couple of coriander leaves.
19 Place a wedge of lime on each plate for each person to squeeze over the stuffed pepper.
1 Preheat the oven to 400°F.
2 Rinse and dry the peppers.
MAKING
3 Bake in the oven for 20-25 minutes, turning halfway through to loosen their skins.
4 Peel the whole peppers carefully.
5 Remove the stalk neatly, cutting away just sufficient flesh surrounding it to make it easy to remove the seeds and pale membrane.
6 For the filling, in a wide nonstick skillet, heat the butter with 1 1/2 tbsp oil.
7 Sweat the onion, garlic, and chili pepper for 10 minutes over low heat, stirring occasionally.
8 Increase the heat and add the meat along with a pinch of salt and pepper.
9 Cook for 2 minutes, stirring continuously.
10 Add the finely chopped tomatoes, wine or vinegar, seedless white raisins, sugar, cloves, and cinnamon, stir well.
11 Turn down the heat and simmer, uncovered, over very low heat for 15 minutes or until all excess moisture has evaporated, stirring at frequent intervals.
12 Stir in the almonds, and cook for another 2-3 minutes.
13 Remove from the heat.
14 For the sauce: in a blender jar, put the walnuts and almonds along with the cream, coriander leaves, cinnamon, and a pinch each of salt and sugar.
15 Process briefly.
16 Fill the peeled peppers with the hot stuffing mixture, pressing it down into them gently but firmly.
SERVING
17 Place each stuffed pepper on a plate.
18 Pour a little of the cream sauce over each serving and sprinkle with a few pomegranate seeds and a couple of coriander leaves.
19 Place a wedge of lime on each plate for each person to squeeze over the stuffed pepper.
Chef
