How difficult is it to prepare Stuffed Peppers in Walnut Sauce?

This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Stuffed Peppers in Walnut Sauce?

The preparation time is 60 minutes and the cooking time is minutes.

How many people does this recipe serve?

This recipe is designed for 6 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

Meat • 04 de Oct de 2023

Stuffed Peppers in Walnut Sauce

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Chiles en Nogada is a classic Mexican dish that's traditionally prepared for Independence Day. This festive and flavorful dish consists of roasted poblano peppers stuffed with a mixture of ground meat, fruits, and spices, topped with a creamy walnut sauce, and garnished with pomegranate seeds and parsley. It's a culinary masterpiece that represents the colors of the Mexican flag.

Recipe Summary

Preparation

60 min

Servings

Difficulty

Intermediate

Instructions

Step 1

Roast the poblano peppers over an open flame or under the broiler until the skin is blistered and charred. Place them in a plastic bag to steam for about 15 minutes, then peel off the skin, make a slit down one side, and remove the seeds and membranes. Set aside.

Step 2

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until they become translucent.

Step 3

Add the ground meat and cook until it's browned and cooked through. Break it up into small pieces as it cooks.

Step 4

Season the meat mixture with ground cinnamon, ground cumin, dried oregano, salt, and pepper. Stir well to combine.

Step 5

Stir in the raisins, chopped almonds, and chopped walnuts. Cook for a few more minutes until the flavors meld together. Remove from heat.

Step 6

Carefully stuff each roasted poblano pepper with the meat and nut mixture, then close the slit.

Step 7

To make the walnut sauce, blend the shelled walnuts, whole milk, queso fresco or feta cheese, and Mexican crema or sour cream until smooth. Add salt and sugar to taste, adjusting for a balance of flavors.