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CATEGORY CUISINE TAG YIELD
Grains, Dairy 8 Servings

INGREDIENTS

8 Green peppers
375 g Picadillo, recipe on site
12oz
Shredded lettuce
75 g Walnuts, chopped finely
3oz
50 g Ground almonds, 2oz
125 g Cream cheese, 4oz
1 150 millilit single cream
5 floz
1 t Lemon juice
1/4 t Salt
Pomegranate kernels
optional
1 200 gram can red peppers
7oz

INSTRUCTIONS

Place 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.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 182
Calories From Fat: 128
Total Fat: 15g
Cholesterol: 17.2mg
Sodium: 128.3mg
Potassium: 371.7mg
Carbohydrates: 10.2g
Fiber: 3.9g
Sugar: 4.7g
Protein: 5g


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