Stuffed Poblano Peppers In Walnut Sauce
Both sweet and spicy, these stuffed peppers are extremely flavorful. I got this recipe from my good friend Debby Vis. I have made them twice, once with Poblanos and once a combo of Poblanos and Sweet Red Pepper. You can use any pepper you prefer, depending on how much heat you like! I think Pasilla Peppers would be awesome. The thing that makes this dish really special is the walnut sauce.
Peppers are an excellent source of Vitamin A and C, potassium, folic acid and fiber. Plus they’re low in calories! Capsaicin, found in hot peppers like chilis and cayenne boost your metabolism and can slightly suppress your appetite.
Did you know there are over 600 varieties of Pepper? Capsicum Pubescens is the oldest variety and was grown as long as 5000 years ago. The most rare pepper is the Purple Bhut Jolokia. Very peppery, it has a nice sweet flavor with a good burn. This pepper is also known as Ghost Pepper.
Stuffed Poblano Peppers in Walnut Sauce
Ingredients
- 1 lb. ground pork or ground raw turkey or chicken I used 1/2 lb. ground pork and 2 sweet Italian sausages.
- 1 small onion about 1/3 cup
- 1 clove garlic I used 2 cloves.
- 2 large apples or pears Peeled and chopped; about 2 cups
- 1 8 oz. can tomato sauce
- 1/4 cup raisins
- 1/2 tsp. salt
- 1/4 tsp. cinnamon I used 1/2 tsp.
- 1/4 tsp. cumin
- 1/4 cup slivered almonds toasted
- 4 large poblano peppers or pepper of your choice
Instructions
- For the filling: cook ground pork or other meat, onion, and garlic in a large skillet until meat is brown and onion is tender. Stir in chopped apple or pear, tomato sauce, raisins, salt, cinnamon and cumin. Bring to a boil. Reduce heat and cover. Simmer for 10-15 minutes. Stir in toasted almonds. Remove from the heat.
- Meanwhile, preheat oven to 350 degrees. Cut a lengthwise slit in the side of each poblano pepper. Remove seeds and membranes. If you're using sweet peppers, but in half lengthwise and remove seeds and membranes. Bring a salted pot of water to roiling boil and drop in peppers. Cook for 3-5 minutes until peppers are just crisp tender. Drain peppers well.
- Spoon meat mixture into the peppers. Place the stuffed peppers in a baking pan and bake for about 20 minutes or until heated through.
- To serve: spoon walnut sauce on serving plates. Place the stuffed peppers on top of the sauce.
Notes
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Cindy
Jack and I want to try these…they look delicious!!!
They really are delicious, easy to put together and can be made in advance. Perfect for a school night, but fancy enough for company!