Photo: Charles Deluvio
Stuffed Poblano Peppers with Red Pepper Puree
19 ingredients
35 min + 40 min
4 servings
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Estimated Nutrition (whole recipe, rough)
1494
Calories
105g
Protein
83g
Fat
83g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Goat Cheese | 1 oz (28g) | 103 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the Stuffed Poblano Peppers:
- 8 large poblano peppers
- 1 lb. chopped, cooked shrimp (or cooked chorizo, shredded chicken or pork sausage)
- 5 diced shallots, divided
- 4 oz. softened goat cheese
- ¾ cup shredded Monterey jack cheese (or Mexican blend)
- 2 Tb. chopped cilantro
- 2 Tb. chopped basil + extra for garnish
- For the Red Pepper Puree:
- 2 whole red peppers
- ¼ cup+ heavy cream
- Pinch of cayenne pepper
- For the Coconut Rice:
- 2 Tb. olive oil
- 4 cloves garlic, minced
- 2 cups long-grain rice
- 1- 14 oz. can sweetened coconut milk (OR unsweetened coconut milk + 1 Tb. sugar)
- 1 jalapeno pepper, seeded and diced
- Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes