This version of Mexico's famous stuffed peppers is much easier to make than the traditional dish and just as delicious!
Brown meat with the pepper, onion, oregano, garlic, salt and pepper. Open the chilie peppers and spread out on the bottom of greased baking dish. Cover with the browned meat. Sprinkle with 3/4 of the cheeses. Combine eggs, cream & flour and pour over the top. Bake at 375 for 45 minutes. Pour tomato sauce on top and sprinkle with diced green chilies and remaining cheeses and bake for 10 minutes longer. Serve with salsa and sour cream.
For a spicier version, top with diced jalapenos in place of the diced chilies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (617g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1350 | ||
Calories from Fat: 936 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104g | 139 % | |
Saturated Fat 61.5g | 308 % | |
Monounsaturated Fat 32.3g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 346.8mg | 107 % | |
Sodium 1566.5mg | 54 % | |
Potassium 948.2mg | 25 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 17.2g | ||
Protein 85.1g | 122 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1350
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