Stuffed chilies with tomato sauce
Ingredients
Features
Description
Place the chiles in an oven preheated to 200 ° C and bake for 2-3 minutes. Remove the peppers, leaving the oven turned on, and hold them in hot water for about 15 minutes — until they soften. For the filling, mix in a bowl the ricotta, egg and half the parsley. Use scissors to cut the peppers in half lengthwise, remove the beans and fill with ricotta mixture. Place on a baking sheet, placing baking paper and pour the tomato juice. Bake in oven for half an hour until ricotta starts to brown. To prepare the tomato sauce put the remaining parsley, tomatoes, onions, mint, butter and salt in a bowl and mix. Serve chili watering tomato sauce. * Dried ancho chile can be purchased at specialty stores or delicatessen shops. But if you can not find them, try to use fresh red peppers, adding a little chili pepper to the stuffing of ricotta.
Translated by site: wday.ru
