Meat Sauce Baked Chili Peppers
Green chili peppers stuffed with a low-calorie meat filling blended with meat sauce and corn kernels, topped with coconut milk and baked—a cheese-free, low-calorie gratin.
Ingredients
green chili peppers (washed, tops cut off, seeds removed)
3
red chili peppers (washed, tops cut off, seeds removed)
3
ground pork from hind leg (stir clockwise to develop texture)
50 g
corn kernels
20 g
low-calorie meat sauce
1 tbsp
black pepper salt
a pinch
coconut milk (used in two batches)
1 tbsp
Instructions
1
Prepare the meat filling
Stir the ground meat clockwise to develop texture, then add the low-calorie meat sauce, black pepper salt, and corn kernels, mixing well.
2
Stuff and drizzle with coconut milk
Stuff the meat filling into the chili peppers, arrange in a baking dish, and drizzle with a little coconut milk.
3
Finish baking
Place in a preheated oven, bake for about 15 minutes until the meat is cooked and golden, then remove and drizzle with the remaining coconut milk.
