Stuffed Poblano Peppers Topped with Walnut-Almond Sauce

By latin1

Ingredients

• Peppers
• 12 poblano peppers
• 3 cloves garlic, minced
• 1 white onion, minced
• 2 1/2 # ground beef
• 6 tomatoes, diced
• 1 cup beef stock
• 4 Granny Smith apples, diced
• 2 yellow plantains, sliced
• 7 oz raisins
• 3 1/2 oz almonds sliced
• 15 capers
• 6 green olives, pitted
• 3 cloves
• Salt and sugar to taste
• Dry sherry to taste
• Sauce
• 4 oz walnuts
• 7 cups milk, warmed
• 7 oz queso fresco
• 6 oz bread cubes soaked in white vinegar
• Salt and sugar to taste
• Parsley

Details

Servings 12

Preparation

Step 1

Peppers
Roast peppers over low gas flame until skins are black. Peel off skins using a wet towel. Make lengthwise slit in peppers. Remove seeds and veins. Set aside. In a large skillet saute garlic, onion and beef. Add tomatoes and stock. Cook unitl beef is tender, liquid has evaporated, and mixture is nearly dry. Add apples, plantains, almonds,raisins,capers, olives and cloves. Simmer a few minutes. Add salt, sugar and sherry to taste. Cool. Stuff peppers with mixture.