Thursday, April 23, 2009

Mexican Stuffed Peppers

Surfing tastespotting, I saw a post about a dish at some restaurant - it was a bean mixture topped with a fried egg. Taking into account my fondness for stuffed peppers and the fact that I had some spinach & ham in the fridge that needed to be used, this was the logical result. 

My personal opinion is that it looked a lot better than it tasted (not that it tasted bad, but it really wasn't spectacular). I think next time I might add some mexican salsa sauce instead of the tomato sauce and see how that goes.

Mexican Stuffed Peppers

Serves 4

2 red or yellow bellpeppers, halved and de-seeded
1 tsp olive oil
1/2 onion, finely chopped
1 tsp minced garlic
1 tomato, finely chopped
4 slices gypsy ham, chopped
350g (12 oz) spinach, shredded
1 tin (400g/13oz) beans (borlotti, kidney, or mixed), drained
2 teaspoons paprika
1/2 teaspoon peri-peri
2 tablespoons tomato sauce
4 eggs
1/4 cup grated cheddar

1. Place bellpeppers on a baking tray and roast until just soft (must still be firm)
2. Meanwhile, heat oil in a frying pan, and saute onion and garlic for a few minutes until soft. Add tomatoes, fry together for about 5 minutes. Add ham, fry another 3 minutes. Now add spinach, and cook until wilted (it should only take a few minutes). Add spices and stir tomato sauce through.
3. Fill each pepper with the spinach mixture (I found it easiest to place each pepper in a ramekin), break an egg on top, pricking each yolk, season with pepper and sprinkle with a bit of grated cheese. Return to oven and bake for about 10 minutes, or until eggs are just set.

Nutritional info (per serving): Calories 254.8, Total Fat 14.2 g , Saturated Fat 4.8 g, Polyunsaturated Fat 2.0 g, Monounsaturated Fat 5.5 g, Cholesterol 299.8 mg, Sodium 574.7 mg, Potassium 1,011.2 mg, Total Carbohydrate 15.6 g, Dietary Fiber 5.8 g, Sugars 0.8 g, Protein 19.2 g, GI 30 (low)


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