Best Stuffed Peppers Mole Recipes

STUFFED RED PEPPERS WITH MOLE SAUCE

Steps:

• Cut red peppers in half lengthwise and broil for 7-10 minutes until skin turns black. Let cool and then remove outer skins. Meanwhile, prepare rice via package directions. Preheat oven to 400. Prepare Mole sauce to package direction. (Heat on stove and stir in vegetarian broth). Once rice is done, mix with pine nuts and raisins. Put peppers in a square or rectangle casserole dish and fill with rice mixture. Cover with Mole sauce and heat throroughly in oven for about 10 minutes. Sprinkle cheese on top of mole sauce and serve.

STUFFED PEPPERS MOLE

Steps:

• Using poblanos:.
• Preheat broiler.
• Place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes.
• Place in zip-lock bag, seal.
• Let stand for 15 minutes.
• Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
• Using sweet green peppers:.
• Remove tops and removed membranes and seeds.
• In 4 quart large dutch oven emmerse peppers in boiling water for 3 minutes.
• Remove from water and drain, cut sides down, on paper towels.
• Prepare Filling:.
• Preheat Oven to 350 degrees.
• In a sacepan combine, rice, beef, corn, mole sauce and water.
• Cook uncovered over medium heat until heated through, stirring frequently.
• Remove from heat; stir in 1/2 cup cheese.
• Place peppers, cut side up, in baking dish.
• Sprinkle with salt and pepper.
• Spoon filling into peppers.
• Sprinkle with additional cheese.
• Bake for 20 minutes until cheese melts.
• Sprinkle with cilantro.