Enchilada Stuffed Peppers with Chile Verde Sauce

Enchilada Stuffed Peppers with Chile Verde Sauce
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 332.3
  • Total Fat: 13.6 g
  • Cholesterol: 135.0 mg
  • Sodium: 212.2 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 38.4 g

View full nutritional breakdown of Enchilada Stuffed Peppers with Chile Verde Sauce calories by ingredient


Introduction

Stuffed peppers from Against All Grain Stuffed peppers from Against All Grain
Number of Servings: 4

Ingredients

    Ingredients
    •
    Sauce
    •1 1/2 pounds tomatillos, husked and rinsed
    •1 to 2 serrano chilies
    •1/4 yellow onion
    •3 garlic cloves
    •3/4 teaspoon sea salt
    Peppers
    •4 to 6 large Poblano peppers (may also be called pasilla peppers)
    •1 1/2 pounds ground beef
    •1 1/2 cups diced sweet potatoes, peeled (or butternut squash for SCD)
    •1/2 cup yellow onion, diced
    •1 cup shredded carrots
    •2 cups baby spinach
    •2 1/2 teaspoons sea salt
    •2 teaspoons cumin
    •1 1/2 teaspoon chili powder
    •1 1/2 teaspoon ground corriander
    •avocado or guacamole for serving

Directions

Instructions
1.Preheat oven to 375 degrees F.
2.Bring a large pot of water to a boil over high heat. Boil the tomatillos and serrano pepper for 10-15 minutes, or until the skins have shriveled slightly and the fruit has turned a dull army green. Drain and remove any stems.
3.Meanwhile, brown the beef in a deep skillet over medium heat until cooked through. Drain the grease and return the beef to the pan. Add the sweet potatoes, onion, carrots, spinach, and spices. Sauté for 15 minutes until the vegetables have softened slightly.
4.To make the sauce: add the tomatillos and serrano peppers to a blender or food processor. Blend with the onion, garlic, and sea salt until smooth.
5.Cut a slit lengthwise on the top of each pepper. Gently scrape out the seeds from the inside the peppers and discard.
6.Stuff each pepper generously with the mixture being careful not to tear the pepper.
7.Spoon 1/4 cup sauce over each pepper. Pour the remaining sauce into the bottom of a large baking dish and arrange the peppers in the dish.
8.Bake, covered, for 15 minutes, then uncovered for 15 minutes until the peppers are soft and the sauce is hot.
9.Serve with avocado or guacamole.


Serving Size: 1 stuffed pepper

Number of Servings: 4

Recipe submitted by SparkPeople user ANNARAE27.

TAGS:  Beef/Pork |