Stuffed Peppers Mole

1. Using poblanos:

2. Preheat broiler.

3. Place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes.

4. Place in zip-lock bag, seal.

5. Let stand for 15 minutes.

6. Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.

7. Using sweet green peppers:

8. Remove tops and removed membranes and seeds.

9. In 4 quart large dutch oven emmerse peppers in boiling water for 3 minutes.

10. Remove from water and drain, cut sides down, on paper towels.

11. Prepare Filling:

12. Preheat Oven to 350 degrees.

13. In a sacepan combine, rice, beef, corn, mole sauce and water.

14. Cook uncovered over medium heat until heated through, stirring frequently.

15. Remove from heat; stir in 1/2 cup cheese.

16. Place peppers, cut side up, in baking dish.

17. Sprinkle with salt and pepper.

18. Spoon filling into peppers.

19. Sprinkle with additional cheese.

20. Bake for 20 minutes until cheese melts.

21. Sprinkle with cilantro.

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Nutrient	Quantity
Total fats	1.049 g
Protein	2.7142 g
Carbohydrates	19.0472 g
Energy	95.7015 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0116 g
Water	79.8286 g
Aspartic acid	0.196 g
Calcium, Ca	12.922 mg
Lutein + zeaxanthin	591.456 g
Fiber, total dietary	2.18 g
Carotene, beta	123.76 g
Niacin	1.4948 mg
Vitamin A, RAE	15.5105 g
Arginine	0.11 g
Riboflavin	0.0406 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Glutamic acid	0.5217 g
Stigmasterol	0.06 mg
Sodium, Na	4.5625 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0009 g
Total lipid (fat)	1.049 g
Manganese, Mn	0.2461 mg
Fructose	0.1859 g
Proline	0.337 g
Fatty acids, total saturated 16:0	0.1064 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	1.8825 g
Choline, total	21.7474 mg
Sugars, total	2.3936 g
Serine	0.1471 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.0101 g
Vitamin B-6	0.0909 mg
Selenium, Se	0.0744 g
Ash	0.5881 g
Fatty acids, total saturated 18:1 undifferentiated	0.2152 g
Pantothenic acid	0.4766 mg
Phenylalanine	0.1235 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.06 mg
Betaine	0.1024 mg
Thiamin	0.061 mg
Methionine	0.0603 g
Iron, Fe	0.4221 mg
Carbohydrate, by difference	19.0472 g
Phosphorus, P	69.752 mg
Folate, total	28.2255 g
Tocopherol, gamma	0.0754 mg
Lycopene	0.23 g
Alanine	0.2137 g
Valine	0.1269 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.3253 g
Glycine	0.0975 g
Carotene, alpha	14.958 g
Glucose (dextrose)	0.306 g
Fatty acids, total saturated 14:0	0.0003 g
Zinc, Zn	0.3974 mg
Isoleucine	0.0853 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	0.3387 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.3304 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	306.2205 IU
Folate, DFE	1.4355 g
Tryptophan	0.024 g
Vitamin C, total ascorbic acid	0.54 mg
Phytosterols	1.158 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	12.831 g
Tyrosine	0.1043 g
Vitamin K (phylloquinone)	8.3645 g
Fatty acids, total saturated	0.1221 g
Histidine	0.0709 g
Fatty acids, total monounsaturated	0.2163 g
Threonine	0.0796 g
Folate, food	28.2255 g
Cryptoxanthin, beta	105.8475 g
Vitamin E (alpha-tocopherol)	0.1325 mg
Magnesium, Mg	20.704 mg
Lysine	0.2432 g
Potassium, K	220.2835 mg
Cystine	0.0411 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Cheddar cheese	0.75 cup	0	0	0
Water	2 tablespoons	0	0	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
cilantro	2 tablespoons	0.46	0.0734	0.0104
beef	2 cups	0	0	0
kernel corn	0.5 cup	92.355	18.2384	1.0011
spanish rice	1 envelope	0	0	0
mole	3 tablespoons	0	0	0
poblano pepper green	4	0	0	0