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Recipe

Peppers Stuffed with Mexican Style

50 min
Easy
2
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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 servings
  • 6 pieces of green bell pepper big
  • 1 ration of refried beans
  • 2 pieces of egg separate clear and yolks
  • 1/2 teaspoonful of Salt
  • corn oils to fry
  • flours to ride
  • 1 Cup of cheddar cheese grated
  • branches of 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.
    Calories
    246
    kcal
    12%
    Carbohydrates
    2.2
    g
    0.7%
    Proteins
    15.6
    g
    31%
    Lipids
    20.1
    g
    31%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.0
    g
    0.0%
    Cholesterol
    67.0
    mg
    22%
    Esha
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