Peppers stuffed with meat or chiles en nogada

Breakfasts and snacks
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By Ángela

The colors of the decoration of the plate can give us a clue of the origin of this recipe. Green, white and red is the Mexican flag. The peppers are stuffed with minced meat with fruits and go covered in a cheese and walnut sauce, sprinkled with pomegranates and chopped parsley, substituted by coriander or basil.

Peppers stuffed with meat or chiles en nogada

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These peppers stuffed with meat or chiles en nogada are delicious. you have to try them

Peppers stuffed with meat or chiles en nogada
  • Ángela
  • Kitchen: cuisine
  • Recipe type: breakfasts and snacks
  • Total time:

Ingredients

  • 6 peppers for roasting
  • 500 gr. minced pork
  • 3 pear tomatoes
  • 2 onions
  • 3 bananas
  • 1 peach
  • 2 apples
  • 2 pears
  • 1-2 grenades
  • 50 gr. almonds
  • 50 gr. of raisins
  • 50 gr. of olives
  • 50 gr. capers
  • 1 garlic clove
  • 1 clove
  • white wine
  • 150 gr. walnut
  • 250 ml. milk
  • 100 gr. fresh cheese spread
  • 125 ml. chicken broth
  • 125 ml. of wine
  • a pinch of sugar
  • cinnamon and salt
  • pomegranate and fresh parsley

Preparation

  1. The nogada must be prepared the night before. To do this, we leave the peeled walnuts to soak in the milk overnight.

  2. Then, we crush them with the cheese, a pinch of sugar, a little cinnamon, salt to taste and the wine.

  3. Strain into a chinois or through a fine sieve.

  4. Roast the whole peppers in a little oil until tender. Once ready, we leave them covered with a cloth to be able to peel them better later. We open them in half vertically and remove the seeds and inner nerves.

  5. Sauté the minced garlic and onion in a little oil. Then add the meat, season with salt and pepper, brown a little and finally add the crushed tomatoes. Add the chicken broth and let the sauce evaporate and the meat is tender.

  6. Chop the fruits and pickles very finely and add them to the meat along with the other spices. Add a splash of wine and let it evaporate.

  7. When the meat cools, carefully stuff the peppers.

  8. To present them, we cover them with the nogada and garnish with pomegranates and chopped fresh parsley.

Vía: lacocinita


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