Friday, August 30, 2013

Mexican stuffed peppers

Traditionally these poblano peppers are stuffed with cheese and sometimes chicken and cheese, but since my mother and I are on a restricted diet, we made our own healthier version. ours are stuffed with red and green bell peppers, fresh corn, shiitake mushrooms, onion, carrots, and spinach. its seasoned with cumin, smoked paprika, Hungarian paprika, pepper and salt. sauteed all these together with the spices until translucent and soft.

lined the inside of the peppers with raw spinach, then we mixed the veggies with a couple of egg whites and stuffed the peppers with this veggie mix. We then closed the peppers back up using toothpicks (that's traditional but you can close them up with kitchen twine) we then rolled them in a little four and rolled them in egg whites that were beaten until stiff. 

place the peppers in a hot skillet with a little olive oil. brown all sided. In the meantime take 4 tomatoes chopped roughly along with a half a medium onion  (raw) chopped roughly as well and blend it in you blender with about 1 and a 1/2 cups of water, and 3 cloves of garlic. once this is blended and is liquid, place it in a hot skillet and let simmer with a little salt. (I use vegetable bouillion... 1/2 cube to 1 cube), add the browned peppers to the sauce and let cook 10 minutes over low heat. ENJOY!



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