4 Serves
87 Mins
Roast the poblano peppers over an open flame or in the oven until the skins are charred, then place them in a bowl and cover to steam for 10 minutes before peeling.
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AmericanVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
47 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
145 mg / 1,250 mgPotassium
412 mg / 4,700 mgSodium
1028 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
2 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Carefully slit the peppers and remove the seeds, then fill each with the spiced potato or paneer filling.
Whisk the egg batter in a mixing bowl until fluffy and dip each stuffed pepper into the mixture to coat thoroughly.
Heat vegetable oil in a frying pan over medium heat and fry the coated peppers until they are golden brown on all sides.
Season the peppers with salt and pepper, then serve hot with a side of tomato sauce.
42
g39
g5
g
Peruvian