All recipes
KI-generiert
Main course
Chiles en Nogada
Prep time
90 min
Portions
2
Difficulty
Medium
746
kcal
Nutrition · Per portion
Carbs
72.3 g
Protein
19.8 g
Fat
47 g
Estimates calculated automatically from the ingredients — not a nutrition declaration.
KI-generiertIngredients
For 2 portions
- Poblano chili greenOr: Frying pepper1 Stk
- Pork minceOr: Beef mince85 g
- AppleOr: Pears1 Stk
- Pears1 Stk
- PeachOr: Dried apricots1 Stk
- RaisinsOr: Sultanas10 g
- Almonds choppedOr: chopped almonds, chopped hazelnuts50 g
- WalnutsOr: Pecans35 g
- MilkOr: milk, plant-based milk (e.g. almond milk)40 ml
- Sugar¼ tbsp
- Cream cheese15 g
- Cinnamon stick 0.25 tsp groundas needed
- Pomegranate1 Stk
- ParsleyOr: Cilantro1 bunch
- Butter30 g
Method
Step by step
- 1
Roast bell pepper over open flame or under the grill until skin is black.
- 2
Steam in a plastic bag for 10 minutes, then peel.
- 3
Carefully cut a slit and remove seeds without destroying the shape.
- 4
Brown mince in butter until crumbly.
- 5
Finely dice apple, pear and peach, add to mince with raisins, almonds, cinnamon and sugar.
- 6
Simmer 15 minutes, let cool.
- 7
Stuff peppers with the meat-fruit mixture.
- 8
Puree walnuts with milk and cream cheese into a creamy sauce.
- 9
Plate and pour walnut sauce over.
- 10
Garnish with pomegranate seeds and parsley.
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