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Recipe

Peppers Stuffed with Mexican Style

50 mins
Low
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So that you can prepare a rich garnish, try this recipe of stuffed peppers Mexican style with a few beans and very rich batters.
Learn more about Vanessa Cruz

Ingredients

4 portions
  • 6 green bell peppers, big
  • 1 ration refried beans
  • 2 eggs, separate clear and yolks
  • 1/2 teaspoons salt
  • corn oil, to fry
  • flour, to ride
  • 1 cup cheddar cheese, grated
  • branches fresh coriander, cool

Preparation

Roast the peppers over medium heat, turning from time to time until the skins are blackened and quartered.
Transfer the peppers to a plastic bag, seal it and set aside for about 15 minutes. Preheat the oven to 180ºC. Remove the peppers from the bag.
Peel them one by one, carefully, under a stream of cold water. Open them longitudinally and remove the seeds and ribs, carefully so that they remain intact. Fill them with refried beans.
Beat the egg whites in a large bowl. In another bowl, beat the yolks a little together with the salt. Gently pour the yolks in the bowl of the whites and mix.
Overcook the chiles. Arrange them in a refractory. Sprinkle the grated cheese and put them in the oven until the cheese melts.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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