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Ilse Castrejón

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Recipe of Chile Stuffed with Picadillo
Recipe

Chile Stuffed with Picadillo

50 mins
35 mins
Low
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Try this chile stuffed with picadillo, it is delicious and it is easy to make. Serve it at lunchtime and accompany it with Mexican rice, it tastes delicious.
Learn more about Ilse Castrejón

Ingredients

8 portions
  • 1/2 onions, chopped
  • 2 cloves garlic, finely chopped
  • 1 kilo ground beef
  • 1 can tomato sauce
  • 8 poblano peppers, roasted, peeled, seeds and veins removed
  • 1/2 cups sour cream
  • 1 carrot, diced

Preparation

Preheat the oven to 175 ° C.
Sauté the onion and garlic with a little oil for 3 min, add the meat and cook, stirring for 5 min or until well cooked. Add the carrot for 6 min or until the carrot is tender. Add the tomato sauce and season.
Place approx. half a cup of the meat mixture inside each chili. Put in a refractory and add the leftover broth from the mixture on top. Cover with aluminum foil and bake for 15 min.
Add some sour cream on top and serve.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
317.5
kcal
15.88%
Carbohydrate, by difference
0.5
g
0.17%
Protein
13.1
g
26.2%
Total lipid (fat)
28.8
g
44.31%
100
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Provided by USDA
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Ratings (3)
Nancy Rangel
21/08/2019 22:08:14
Muy ricos✨ pero en lugar de utilizar el horno, tatemé los chiles (colocarlos sobre la superficie caliente) y una vez blanditos los metí en una bolsa para que se les desprendiera el cuerito)
Vero Mendoza
16/01/2018 15:35:00
Si no uso el horno quedan igual? O puedo meterlos en el horno de microondas?
Patricia C3
07/11/2017 18:04:58
Muy fácil y quedaron riquísimos!

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