10 maxixes, washed
1 pound ground lean turkey, chicken, or beef
1 small white onion, chopped
3 cloves fresh garlic, crushed
1 (10.75-ounce) can tomato puree, unsalted OR 1 (15-ounce) can tomato sauce, unsalted
1 bell pepper, chopped
2 tablespoons fresh chives, chopped (or 2 teaspoons dried chives)
2 tablespoons fresh cilantro, washed and chopped (or 2 teaspoons dried cilantro)
vegetable oil cooking spray
- Wash and prepare vegetables and herbs.
- Cut tops off maxixe. Remove seeds and hollow out.
- Spray a skillet with vegetable oil spray. Add meat, onion, and garlic.
- Cook thoroughly over medium-high heat. Drain fat from meat.
- Stuff 1/2 tablespoons meat mixture into each hollowed-out maxixe.
- Heat tomato puree or sauce in a large saucepan.
- Add bell pepper and simmer for 4 minutes.
- Stir in chives and cilantro.
- Place the stuffed maxixe open end up in the saucepan and cover.
- Cook the maxixe until slightly soft, about 15 minutes. Use a fork to test firmness. Maxixe should be slightly firmer than a boiled potato.
- Always thaw meat in the refrigerator and never on the counter.
- Wash hands and everything that comes in contact with raw meat in hot, soapy water before touching other ingredients, equipment and work places. This avoids cross-contamination.
- Serve with 1/2 cup brown rice and a green salad for a complete meal.
- For more information on Brazilian crops, visit: www.worldcrops.org
Serving size: 2 stuffed maxixes (using lean ground beef)
Fruits and Vegetables: 1 1/2 cups
Fat: 8 g
Fiber: 3 g