Stuffed Poblano Peppers Topped with Walnut-Almond Sauce

Stuffed Poblano  Peppers Topped with Walnut-Almond Sauce
Stuffed Poblano  Peppers Topped with Walnut-Almond Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

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

Directions

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.

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