Chiles en Nogada

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

    Sauce:
     
    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.

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