Home-style stuffed green chilli peppers
- Good for lunch
Less suited for dinner.
Four green chilli peppers stuffed with queso fresco, egg-coated and served in tomato sauce.
4 servingsFinal yield 1,150 g
Ingredients
- 180 gPeppers, hot chili, green, raw
- 240 gCheese, fresh, queso fresco
- 200 gEgg, whole, raw, fresh
- 45 gBread, crumbs, dry, grated, plain
- 500 gTomatoes, red, ripe, canned, packed in tomato juice
- 120 gOnions, raw
- 50 gOil, olive, salad or cooking
- 3 gSalt, table
Method
- Roast green chilli peppers under a 230 °C grill for 8 minutes, turning once, then cover 5 minutes.
- Peel peppers, slit them, remove seeds and fill each with 60 g queso fresco.
- Beat eggs, lightly coat peppers in breadcrumbs and then egg.
- Heat oil to 175 °C and fry peppers 3 minutes per side.
- Blend tomatoes with onion and salt and simmer at 90 °C for 12 minutes; serve peppers in sauce.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,823.4 kcal
- Protein
- 83.4 g
- Fat
- 130.3 g
- Total carbohydrate (by difference)
- 86.6 g
- Total dietary fibre (USDA)
- 16.3 g
- Saturated fatty acids
- 45 g
- Sodium
- 4,171.9 mg
- Salt (sodium × 2.5)
- 10.4 g
Per serving
- Energy
- 455.8 kcal
- Protein
- 20.9 g
- Fat
- 32.6 g
- Total carbohydrate (by difference)
- 21.6 g
- Total dietary fibre (USDA)
- 4.1 g
- Saturated fatty acids
- 11.3 g
- Sodium
- 1,043 mg
- Salt (sodium × 2.5)
- 2.6 g
Per 100 g of finished food
- Energy
- 158.6 kcal
- Protein
- 7.3 g
- Fat
- 11.3 g
- Total carbohydrate (by difference)
- 7.5 g
- Total dietary fibre (USDA)
- 1.4 g
- Saturated fatty acids
- 3.9 g
- Sodium
- 362.8 mg
- Salt (sodium × 2.5)
- 0.91 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
May contain: Soy, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal