It’s Mexican Saturday, again!
Stuffed peppers are one on my all time requests when dining out, so why not feature it on today’s menu? I think it’s a great idea and this recipe has my taste buds tingling.
It is not your regular, chili pepper and cumin flavored meat mixture, so be warned of a flavorful and enlightening taste.
Chiles en Nogada
-Stuffed peppers with walnut cream sauce
4 large, fat poblano peppers or green peppers
2 tablespoons vegetable oil
1 onion, finely chopped
1 clove of garlic, crushed
1 pound lean minced beef (ground beef is okay)
1 -8 oz can diced tomatoes, drained
3 tablespoons seedless raisins
1 teaspoon cinnamon
Salt and pepper to taste
8 oz whipping cream
4 oz ground walnuts
1 tablespoons ground almonds
2 oz pomegranate seeds
Cut the tops from the peppers and scoop out the cores and seeds. Steam the peppers over boiling water or blanch the peppers in boiling water for 5 minutes, drain and leave to dry.
Heat the oil in a saucepan, add onion, garlic and sauté until softened. Add the beef and sauté until brown. Stir in the tomatoes, raisins, cinnamon and salt and pepper to taste. Bring to a boil and simmer for 10 minutes or until thick.
Preheat oven to 350 degree F.
Spoon meat mixture into the peppers. Arrange in a greased oven-proof dish, close together, and bake for 30 minutes.
Meanwhile, add cream, walnuts, almonds and salt and pepper to taste in a saucepan. Heat gently, stirring, until piping hot and sauce thickens.
Plate peppers on a warmed dish, top with sauce and scatter the pomegranate seeds on top. Serve hot.