4 Grain Picadillo Stuffed Peppers
w/ Molé Sauce
Ingredients:
12 Bell Peppers, assorted colors
1 Recipe Picadillo
4 Cups Molé Sauce
Note:
This is a very long recipe.
The payoff is worth it.
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Directions:
Cut the tops off of the peppers.
Remove the seeds and veins.
Line up the peppers in a large baking dish*
*this is to make sure you have a dish large enough to hold them.
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Bring a large pot of water to a boil.
Place 3 peppers into the boiling water.
Boil peppers for three minutes.
Remove from water and add 3 more peppers to the boiling water.
Repeat until all peppers are "blanched".
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After removing each batch of peppers from the water, allow them to drain while other batch is cooking.
No need to shock peppers cold as they will be fine by simply air cooling and drying.
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Fill each pepper with 1/2 cup of picadillo stuffing.
One recipe of picadillo should yield exactly enough to fill 12 peppers.
If you have any extra you can add more to each pepper.
Remove a couple of peppers from the dish.
Pour 4 cups of Molé Sauce into the dish.
Place the peppers back in the dish.
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To Cook The Peppers:
Heat Oven To 350°
Cover the baking dish with foil.
Bake peppers for one hour.
Remove from oven; keep covered.
Let peppers rest, covered for 15 minutes.
To Serve:
Place peppers on a large platter or individual plates.
Ladle sauce from the dish over the peppers.
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Serving Size 1 Stuffed Pepper
Servings Per Recipe 12
Calories 290
Calories from Fat 89
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 0mg
Sodium 246mg
Total Carbohydrate 46g
Dietary Fiber 10g
Sugars 11g
Protein 9g
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