Stuffed Peppers with Walnut Cream Sauce (Chiles En Nogada)

Stuffed Peppers with Walnut Cream Sauce (Chiles En Nogada)

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This exotic dish is traditionally served in Mexico on Independence Day {September 15) because its main ingredients echo the colours of the Mexican flag. In Mexico, California green chillis are used {they can be obtained outside Mexico in cans if they are not available fresh), but green peppers can be substituted, as here, for a more substantial dish.
Servings: 4
Calories: 818

Ingredients
 

  • 4 Large firm green peppers
  • 2 Tbs Vegetable oil
  • 1 Onion finely chopped
  • 1 Garlic clove crushed
  • 8 oz Canned peeled tomatoes drained and chopped
  • 1 lb Minced ground beef
  • 3 Tbs Seedless raisins
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground cloves
  • Salt and pepper to taste

for the sauce

  • 8 floz Single light cream
  • 4 oz Walnuts shelled and ground
  • 1 TbsGround almonds
  • Salt and pepper to taste
  • 2 oz Pomegranate seeds

Instructions

  • Cut the tops from the peppers and carefully scoop out the pith and seeds, leaving the peppers whole. Cook them in boiling water for 5 minutes, drain and set aside.
  • Heat the oil in a saucepan. Add the onion and garlic and fry until they are soft. Add the tomatoes and bring to the boil. Stir in the meat until it loses its pinkness. Stir in the raisins, cinnamon, cloves and seasoning and bring to the boil. Reduce the heat to low and simmer the mixture for 10 minutes, or until it is thick and rich.
  • Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
  • Carefully spoon the meat mixture into the green peppers and arrange the peppers in a shallow, well-greased baking dish. Put the dish into the oven and cook for 30 minutes.
  • Meanwhile, to make the sauce, put the cream, walnuts, almonds and seasoning into a small saucepan. Simmer gently, stirring constantly, until it is hot but not boiling and has thickened.
  • Remove the dish from the oven and transfer the peppers to a warmed serving dish. Pour over the sauce and scatter over the pomegranate seeds. Serve at once.
Calories: 818 kcal
Carbohydrates: 28 g
Protein: 27 g
Fat: 69g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 147 mg
Sodium: 174 mg
Potassium: 996 mg
Fiber: 7 g
Sugar: 8 g
Vitamin A: 1121 IU
Vitamin C: 107 mg
Calcium: 134 mg
Iron: 3 mg
Dishes Sauces
Cuisine Spanish
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