Recipe of Stuffed Peppers in Walnut Sauce
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
6
Difficulty
Intermediate
Category
Meat
Ingredients
- 6 large poblano peppers
- 1 lb (450g) ground pork or beef
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 1/2 cup raisins
- 1/2 cup chopped almonds
- 1/2 cup chopped walnuts
- For the Walnut Sauce:
- 1 cup walnuts, shelled
- 1 cup whole milk
- 1/4 cup queso fresco or feta cheese
- 1/4 cup Mexican crema or sour cream
- Salt and sugar to taste
- To Garnish:
- 1/2 cup pomegranate seeds
- Fresh parsley leaves
Join me and let's see how to make Stuffed Peppers in Walnut Sauce
Instructions:
- 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.
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until they become translucent.
- Add the ground meat and cook until it's browned and cooked through. Break it up into small pieces as it cooks.
- Season the meat mixture with ground cinnamon, ground cumin, dried oregano, salt, and pepper. Stir well to combine.
- Stir in the raisins, chopped almonds, and chopped walnuts. Cook for a few more minutes until the flavors meld together. Remove from heat.
- Carefully stuff each roasted poblano pepper with the meat and nut mixture, then close the slit.
- 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.
- Pour the walnut sauce over the stuffed poblanos, covering them generously.
- Garnish the Chiles en Nogada with pomegranate seeds and fresh parsley leaves.
- Serve your Chiles en Nogada at room temperature and savor this iconic Mexican dish!
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Tips for this recipe
Here are some useful tips to perfectly prepare Stuffed Peppers in Walnut Sauce and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Stuffed Peppers in Walnut Sauce to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
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.
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