Stuffed Chiles With Walnut Sauce
80 mins (prep 20, cooking 60)
22 ingredients
12 servings
What a different and delicious dish! This may be assembled a day ahead and refrigerated separately. About 30 minutes before dinner, preheat oven to 350*, remove both from fridge. Bake the chiles, and serve warm with sauce. Adapted from Vegetarian Times. This recipe has it's roots in Africa, Mexico and Spain!

Categories:  european , north-american , main-dish , mexican , <-4-hours , vegetable , time-to-make ,
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Serving Size (59.81 g)
Servings 12
Amount per Serving
Calories 109.11 Calories from Fat 60.3
% Daily Value *
Total Fat 6.7g 123.72%
Saturated Fat 2.9g 173.76%
Trans Fat 0.0g %
Cholesterol 13.8mg 55.21%
Sodium 46.24mg 23.12%
Total Carbohydrate 11.59g 46.38%
Dietary Fiber 0.46 g 22.29%
Sugars 6.07 g %
Protein 1.81g 43.54%
Vitamin A 130.81IU% Vitamin C 1.37mg%
Calcium 66.55mg% Iron 0.32mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
poblano peppers, large, medium white onion, assorted mushrooms, fresh jalapeno chile, tomato puree, toasted pecans, dried mango, dried oregano, dried thyme, chopped walnuts, fresh