Stuffed Poblano Peppers in Walnut Sauce

Both sweet and spicy these peppers are filled with wonderfully complex flavors.

Course Main Course

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

Walnut Sauce: Combine 1/2 cup chopped walnuts, one 3-oz package cream cheese-cut up, 1/3 cup milk, 1/4 tsp. ground cinnamon and 1/8 tsp. salt in a blender or food processor. Cover and blend or process until very smooth and creamy. Makes about 1 cup.