Enjoy this delicious recipe for poblano pepper stuffed with meat mixture covered in a crispy puff pastry, the combination of textures enhances the flavor of this wonderful recipe. Don’t miss the chance to make them!
Blend the tomato with the onion, garlic, season with salt and pepper. Set aside.
In a saucepan over medium heat, heat the oil and add the onion, garlic, and ground meat, cook until it is done. Using a strainer, pour in the tomato sauce and cook for about 10 minutes.
Add the carrots, potatoes, and peas, season with bay leaves, salt, and pepper, and cook for 5 more minutes or until the liquid has completely reduced.
Stuff the chiles with the meat mixture and set aside.
On a floured surface, use a rolling pin to roll out the puff pastry until it is 3mm thick, place the stuffed pepper and wrap it with the pastry, place it on a baking sheet, brush with egg, and decorate with more puff pastry and sesame seeds.
Bake for about 20 minutes or until golden brown. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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