x
Select File


Validate Cancel
3

Bean Stuffed Ancho Pepper

25 min
30 min
Easy
228
Favorites
Collections
Glider
Super List
Upload a picture
To print
Stuffed peppers are always the sensation, this dish of dry wide pepper, stuffed with beans, chorizo, served with grilled cheese and tomato sauce seasoned with a touch of oregano, is delicious.
Learn more about Jessica Alcántara

Ingredients

4 servings
  • 1 tablespoon of oil
  • 1/2 piece of White onion cut into pieces
  • 1 clove of garlic chopped
  • 5 pieces of tomato cut in quarters
  • 1 pinch of Salt
  • 1 pinch of oregano
  • 1/2 Cup of chicken soup
  • 1 Cup of sausage cut into small cubes
  • 1 clove of garlic finely chopped
  • 1/4 of Cup of White onion finely chopped
  • 2 cups of refried beans
  • 1 pinch of Salt
  • 2 cups of Water
  • 2 spoonfuls of piloncillo grated
  • 1 tablespoon of Apple vinager
  • 4 pieces of ancho chili pepper Clean seedless and ready to fill
  • 1 Cup of asadero cheese grated
  • to taste of avocado to decorate
  • to taste of oregano to decorate

    Preparation

    Preheat the oven to 180°C (350 °F) .
    In a casserole, heat the vegetable oil and fry the garlic, the onion and the tomato until soften. Season with salt and oregano. Pour the chicken broth in and cook for 10 minutes or until boiling point. Blend the previous mixture for 3 minutes to get a smooth sauce.
    Heat a sauce pan and fry the spicy sausage until it releases its fat. Add the chopped garlic, the onion and the refried beans. Season with salt and cook for 10 minutes.
    In a casserole, heat the water with the apple vinegar and the piloncillo. Soak the previously cleaned ancho peppers in this water for 5 minutes.
    Fill the ancho peppers with the spicy sausage and beans mixture. Grate some of the asadero cheese on top and bake for 5 minutes in the oven.
    Serve warm and garnish with avocado and oregano.

    PRESENTATION

    Serve the tomato sauce and place the pepper in the center, decorate with avocado and oregano.

    TIPS

    The peppers are submerged in the cooking of water with piloncillo to remove spiciness, in addition they soften so that they can eat easilier.

    Did you cook this recipe?

    Print recipe for:

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    685
    kcal
    34%
    Carbohydrates
    30.3
    g
    10%
    Proteins
    36.3
    g
    73%
    Lipids
    46.8
    g
    72%
    Fiber
    4.9
    g
    9.8%
    Sugar
    10.0
    g
    11%
    Cholesterol
    122
    mg
    41%
    Esha
    Rate this tip
    Ratings (5)
    Adriana Garcia
    22/05/2019 21:41:19
    Riquisimo!!
    Margarita Pacheco
    25/04/2019 21:01:10
    Me encantan aunque yo los preparo con queso panela y frijoles, tendré que prepararlos en esta forma haber qué tal.
    Eve Álvarez
    29/09/2018 13:38:59
    Ya la he hecho, esta es la tercera vez que la hago.
    Guadalupe Calderon
    26/01/2018 13:24:23
    Mmm rico!!!!
    Araceli Rodríguez
    25/11/2017 22:08:23
    Quiero probar mmm

    Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

    Submit
    SUGGESTED RECIPES

    Homemade Almond Chicken

    4 Comments

    Tarascan soup

    11 Comments

    Roasted Corn

    0 Comments
    ADVERTISING
    ADVERTISING
    ADVERTISING