Stuffed peppers

Stuffed peppers

Preparation time:

Between 30 and 60 Minuti

Nutritional information:

538kcal / per serving

Course:

Second course,

Side dish

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Geographic Area:

Latin America

Enviromental Impact:

Moderate (0.72kg CO2 eq) i

Recipe in partnership with

In Mexico, chilies are widely used and cultivated in many regions. For recipes involving stuffing, the variety of chili pepper most recommended is the Poblano. This dish, a product of two different cultures, originated at the time of the Spanish conquest, when chilies were stuffed with cheese and beaten eggs and then fried. In the state of Puebla it is customary to stuff Poblano chiles with ground beef or cheese .

Ingredients for 4 portions

  • Poblano peppers or chilies 400 g
  • Manchego cheese 200 g
  • Flour 50 g
  • Albumens 60 g
  • Yolks 40 g
  • Tomatoes 400 g
  • Onion 50 g
  • Fresh garlic 5 g
  • Halls q.b.
  • Chicken broth 1,5 l
  • Brown rice 185 g
  • Water 150 g
  • Oil 50 g
  • Tomatoes 150 g
  • Onion 40 g
  • Peas 100 g

Preparation

1.

Roast the Poblano chiles and seal them in a bag to remove the skin.

2.

Slice Manchego cheese and stuff the chiles.

3.

Separate the egg whites from the yolks.

4.

Beat the egg whites, then add the yolks and mix.

5.

Lightly flour the chiles, then dip them in beaten egg.

6.

Preheat a frying pan with a drop of oil and fry the chilies, then set them aside.

7.

Blend 400 g tomatoes together withgarlic, 50 g onion and chicken broth.

8.

Pour the sauce into a saucepan with a drizzle of oil and add salt.

9.

Blend 150 g of tomatoes with 40 g of onion.

10.

Pour a tablespoon ofoil, brown rice, peas, blended tomatoes, water and salt into a saucepan. Let it cook until the rice is tender and the water has evaporated, taking about 20 minutes.

11.

Serve the stuffed chilies with the tomato sauce and red rice.

Enviromental Impact

Moderate

Details

Per serving:

0.72kg CO2 equivalent i

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.