|Chili peppers/16 fresh green / red california (anaheim) / ancho (poblano) chilies / 16 small fresh pimentos / small green, red / yellow bell peppers||2 1⁄4 Pound|
|Chorizo stuffing||1⁄2 Cup (8 tbs)|
Leave stems on chiles, pimentos, or peppers; slit each lengthwise.
Pull out and discard seeds and ribs.
Fill chiles equally with Chorizo Stuffing; place, side by side and stuffed side up, in a 10- by 15-inch rimmed baking pan.
Bake, uncovered, in upper third of a 400° oven until chiles are soft and light brown, about 25 minutes.
Transfer to a platter, using a wide spatula.
Serving size: Complete recipe
Calories 3831 Calories from Fat 954
% Daily Value*
Total Fat 110 g169.4%
Saturated Fat 32 g160%
Trans Fat 4.2 g
Cholesterol 160.8 mg53.6%
Sodium 1961.5 mg81.7%
Total Carbohydrates 718 g239.3%
Dietary Fiber 292.9 g1171.7%
Sugars 420.8 g
Protein 120 g239.7%
Vitamin A 5416.8% Vitamin C 534.1%
Calcium 49.3% Iron 351.9%
*Based on a 2000 Calorie diet