Mexican Peppers with Pomegranate Sauce

Servings: 4

Author:

Course:

Vegetable Dishes [/dishes/vegetable-dishes/] Bell pepper recipes [/dishes/vegetable-dishes/bell-pepper-recipes/]

Instructions

1 Preheat the oven to 400°F (200°C) mark 6.
2 Rinse and dry the peppers and bake in the oven for 20 - 25 minutes, turning
halfway through to loosen their skins. Peel the whole peppers carefully, remove
the stalk neatly, cutting away just sufficient flesh surrounding it to make it
easy to remove the seeds and pale pith using two fingers.
3 Make the filling while the peppers are in the oven. Heat the butter with 1 tbsp
oil in a wide non-stick frying pan over a low heat and sweat the onion, garlic
and chilli pepper for 10 minutes, stirring now and then. Increase the heat, add
the meat and a pinch of salt and pepper, and cook for 2 minutes, stirring
continuously.
4 Add the finely chopped tomatoes, the vinegar, sultanas, sugar, cloves and
cinnamon. Stir well, turn down the heat and simmer, uncovered, over a very low
heat for 15 minutes or until all excess moisture has evaporated, stirring at
frequent intervals.
5 Stir in the almonds, cook for a further 2 - 3 minutes and then remove from the
heat.
6 Make the sauce. Put the walnuts and almonds in the blender with the cream,
coriander leaves, cinnamon and a pinch each of salt and sugar; process briefly.
7 Fill the peeled peppers with the hot stuffing mixture, pressing it down into
them gently but firmly. Place each stuffed pepper on a plate, pour a little of
the cream sauce over each serving and sprinkle with a few pomegranate seeds and
a couple of coriander leaves (the colours echo those of the Mexican flag).
8 Place a wedge of lime on each plate for each person to squeeze over the stuffed
pepper.
9 Serve at once. If you prefer to serve the peppers very hot, return them to a
moderate oven (325°F (170°C) mark 3) for 15 minutes in an ovenproof dish after
stuffing them, to heat through before covering with the sauce and garnishing.

Mexican Peppers with Pomegranate Sauce

Course:

🧂 Ingredients

Instructions

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