Mexican Stuffed Peppers with Noodles

6 servings

40 minutes

Mexican-style stuffed peppers with noodles are a vibrant combination of spicy flavors and juicy texture. The origins of this dish trace back to Mexican cuisine, where spicy chili peppers are an essential part of national recipes. The filling made from two types of minced meat, seasoned with fresh cilantro and aromatic spices, adds a rich flavor. Baking enhances the juiciness and depth of aroma, while serving with egg noodles and salsa adds a contrast of softness and spiciness. This dish is perfect for lovers of rich flavors and spicy notes. Stuffed peppers can be served as a hot appetizer or main course that pairs excellently with Mexican drinks. Enjoying this culinary masterpiece transforms an ordinary dinner into a journey to the heart of Mexican gastronomy.

Energy value per serving

• Calories: 888.4
• Proteins: 46.6g
• Fats: 45.3g
• Carbohydrates: 72.1g

Ingredients

• Red Long Chili Pepper: 10 pc
• Minced pork: 600 g
• Minced chicken: 600 g
• Egg noodles: 600 g
• Red sweet pepper: 1 pc
• Yellow bell pepper: 1 pc
• Dried chili peppers: 4 pc
• Garlic: 2 clove
• Coriander: 1 bunch
• Salsa sauce: 1 tbsp
• Extra virgin olive oil: 4 tbsp
• Salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Clean the sweet peppers and cut them into cubes.

   Required ingredients:

   • Red sweet pepper: 1 piece
   • Yellow bell pepper: 1 piece

2. Chop the cilantro finely.

   Required ingredients:

   • Coriander: 1 bunch

3. In a dry skillet, fry both types of minced meat in portions over high heat until the color changes, then mix.

   Required ingredients:

   • Minced pork: 600 g
   • Minced chicken: 600 g

4. Add sweet pepper, cook on medium heat for 8 minutes, add cilantro, salt, and pepper.

   Required ingredients:

   • Red sweet pepper: 1 piece
   • Yellow bell pepper: 1 piece
   • Coriander: 1 bunch
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

5. Pour 1 cm of oil into a pot, heat it up, add chopped garlic cloves and dry pepper, and leave on low heat for 5 minutes, stirring occasionally. Remove the garlic and dry pepper.

   Required ingredients:

   • Extra virgin olive oil: 4 tablespoons
   • Garlic: 2 cloves
   • Dried chili peppers: 4 pieces

6. Put whole unpeeled chilis in oil, fry on all sides for 4 minutes.

   Required ingredients:

   • Red Long Chili Pepper: 10 pieces

7. Remove from the oil, place in a plastic bag, tie tightly, and set aside for 3 minutes.

8. Then open the package and take out the peeled pepper.

9. Cut off the base of the peppers, remove the seeds, fill with a mixture of meat and chicken, and place in a preheated oven at 200°C for 15 minutes.

10. Boil the noodles simultaneously and mix with spicy salsa to taste.

    Required ingredients:

    • Egg noodles: 600 g
    • Salsa sauce: 1 tablespoon

11. Place the prepared peppers on plates, add noodles with sauce beside them, and serve immediately.