Stuffed Peppers Puebla
|Green peppers||8 Large|
|Beef filling||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Nut cream sauce||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Pomegranate seeds/Coarsely chopped canned pimiento||1 Tablespoon|
|Cilantro leaves/Parsley||1 Tablespoon|
Remove tops and seeds from peppers.
Cook in boiling salted water 5 minutes; drain.
Season pepper shells with salt; stuff with Beef Filling.
Arrange in oven-proof baking dish.
Bake in 350° oven for 30 minutes.
Remove from oven.
Top with Nut Cream Sauce.
Bake 5 minutes longer.
Garnish with pomegranate seeds and cilantro leaves.