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Chiles Rellenos de Picadillo / Stuffed Poblano Peppers
MEXICO IN MY KITCHEN17Ingredients
70Minutes
1020Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. vegetable oil
- 1 lb. ground beef
- 1 cup carrots (finely diced, about 2 medium carrots)
- 1 cup diced potatoes (finely, about 2 small potatoes)
- 1/2 onion (Large, finely chopped)
- 2 garlic cloves (minced)
- 2 tomatoes (medium, coarsely chopped)
- 1/2 cup water
- 1/2 tsp. ground cumin
- salt
- pepper
- 1 cup green peas
- 6 poblano peppers (Medium size, roasted, cleaned and seeds removed, See instructions for this HERE.)
- 3/4 cup flour
- 4 eggs (separated)
- 1/2 tsp. salt
- 1 cup oil (or more to fry the stuffed peppers)
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NutritionView More
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1020Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1020Calories from Fat770 |
% DAILY VALUE |
Total Fat85g131% |
Saturated Fat13g65% |
Trans Fat1.5g |
Cholesterol290mg97% |
Sodium660mg28% |
Potassium810mg23% |
Protein34g |
Calories from Fat770 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber5g20% |
Sugars7g |
Vitamin A110% |
Vitamin C45% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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