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Chiles en Nogada – Poblano Peppers stuffed with Farro and Walnut Sauce Vegetarian
YES, MORE PLEASE!20Ingredients
80Minutes
1210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 poblano peppers (roasted, deveined, and de-seeded*, reference in below photos)
- 2 cups farro (cooked, or brown rice will work too)
- 1 apple (chopped in small cubes)
- 1 bosc pear (chopped in small cubes)
- 1 peach (chopped in small cubes)
- 1 apricot (chopped in small cubes)
- 1/2 cup golden raisins
- 1/2 cup roasted almonds
- 1/2 red onion (medium size, finely diced)
- 1 garlic clove
- 3 Tbsp. canola oil
- 1 tsp. sherry vinegar
- canela (Mexican, ground)
- 1 pinch ground clove
- 1 pinch white pepper
- 8 oz. goat cheese
- 1 1/2 cups walnut halves (soaked and twice rinsed.)
- 1/2 cup milk
- 1 dash sherry vinegar
- 1 pinch sugar
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NutritionView More
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1210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1210Calories from Fat650 |
| % DAILY VALUE |
| Total Fat72g111% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium300mg13% |
| Potassium1090mg31% |
| Protein38g |
| Calories from Fat650 |
| % DAILY VALUE |
| Total Carbohydrate116g39% |
| Dietary Fiber22g88% |
| Sugars27g |
| Vitamin A25% |
| Vitamin C20% |
| Calcium70% |
| Iron45% |
* 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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