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Receta Pork Stuffed Poblanos With Walnut Cream Sauce

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Raciónes: 8

Ingredientes

Cost per serving $0.89 view details

Direcciones

  1. Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 min on each side or possibly till peppers look blistered.
  2. Place chile peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 min to loosen skins. Peel peppers. Gently split chile peppers open lengthwise, keeping stems intact; remove and throw away seeds. Set aside.
  3. Cook pork in warm oil in a large skillet over medium-high heat till it crumbles and is no longer pink. Add in minced onion and next 4 ingredients; cook, stirring often, 7 min or possibly till onion is tender.
  4. Stir in tomato and next 4 ingredients. Cover, reduce heat, and simmer 5 min. Stir in 1 tsp. salt.
  5. Stir together tomato sauce and next 3 ingredients in a small saucepan over low heat 5 min.
  6. Spoon about 1/2 c. pork mix into each pepper, and place in a lightly greased 13- by 9-inch baking dish. Pour tomato sauce mix over peppers.
  7. Bake, covered, at 350 degrees for 30 min. Top with Walnut Cream Sauce. Garnish, if you like, and serve over a cinnamon rice pilaf.
  8. This recipe yields 8 servings.
  9. Comments: Small green bell peppers may be substituted for poblanos. (Don't roast.) Proceed as directed. Bake 45 min or possibly till peppers are tender.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 171g
Recipe makes 8 servings
Calories 226  
Calories from Fat 132 58%
Total Fat 14.76g 18%
Saturated Fat 4.8g 19%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 560mg 23%
Potassium 469mg 13%
Total Carbs 13.43g 4%
Dietary Fiber 2.2g 7%
Sugars 9.33g 6%
Protein 11.13g 18%
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