Try this Stuffed Peppers in Walnut Sauce recipe, or contribute your own.
Suggest a better descriptionPlace the peppers under a hot grill, turning them round as the skins blister. Remove each pepper when it is ready and cover with a damp tea-towel for 10-15 minutes. This helps to steam them and to flavour the flesh. Peel off any burnt skin you can. Cut off the stalks by cutting around them with a sharp knife and then remove the seeds. Stuff each pepper with 2 tablespoons of Picadillo. Close the opening and secure if necessary with a cocktail stick or two. If the pepper breaks anywhere else, hold it together with more cocktail sticks. Arrange the peppers on a bed of shredded lettuce. Mix together the walnut pieces, ground almonds, cream cheese, cream, lemon juice and salt. Pour this mixture over the peppers and decorate with pomegranate kernels, if desired, and strips of canned red pepper. Serve cold with white rice and salad.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 8 servings | ||
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Calories: 32 | ||
Calories from Fat: 3 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.1mg | 0 % | |
Potassium 288.3mg | 8 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 4.6g | ||
Protein 1.5g | 2 % | |
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: 32
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