4 Serves
89 Mins
Roast the poblano peppers over an open flame or in the oven until the skins are charred, then place them in a bowl covered with plastic wrap to steam for 10 minutes before peeling.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
EgyptianVitamin E
3 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
309 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
499 mg / 1,250 mgPotassium
558 mg / 4,700 mgSodium
217 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
21 g / 20 gCholesterol
138 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
In a large skillet, heat the cooking oil and sauté the onion and garlic until translucent, then add the ground pork and cook until browned.
Season the meat mixture with salt and pepper, then stuff the prepared poblano peppers generously with the filling.
Prepare the walnut sauce by blending walnuts and goat cheese until smooth, then pour the sauce over the stuffed peppers and garnish with fresh pomegranate seeds.
Serve the dish immediately at room temperature or slightly warm.
0
g2
g7
g
Greek