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Stuffed Peppers Puebla Recipe
|Green peppers||8 Large|
|Beef filling||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Nut cream sauce||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Pomegranate seeds/Coarsely chopped canned pimiento||1 Tablespoon|
|Cilantro leaves/Parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 599 Calories from Fat 245
% Daily Value*
Total Fat 27 g42.1%
Saturated Fat 14.4 g71.9%
Trans Fat 0 g
Cholesterol 60.5 mg
Sodium 690.5 mg28.8%
Total Carbohydrates 81 g27%
Dietary Fiber 25.5 g102%
Sugars 40.2 g
Protein 23 g46.8%
Vitamin A 126.8% Vitamin C 1939.1%
Calcium 15.6% Iron 28.9%
*Based on a 2000 Calorie diet
Cook in boiling salted water 5 minutes; drain.
Season pepper shells with salt; stuff with Beef Filling.
Arrange in oven-proof baking dish.
Bake in 350° oven for 30 minutes.
Remove from oven.
Top with Nut Cream Sauce.
Bake 5 minutes longer.
Garnish with pomegranate seeds and cilantro leaves.