Vegetables
Chiles en nogada is a Mexican Independence Day dish made by stuffing poblano peppers with a fruit-studded ground meat mixture, then topping them with walnut sauce and pomegranate seeds. Its green, white, and red colors represent the Mexican flag, making it a festive dish.
Sauté the onion and ground beef in oil over medium heat. Add the apple, pear, and raisins and cook for another 10 minutes. Season with salt.
Hollow out the roasted peppers and fill them with the mixture.
Blend the walnuts, cream, and cheese until smooth.
Pour the walnut sauce over the stuffed peppers, garnish with pomegranate seeds, and serve at room temperature.
The filling and sauce can each be stored separately in the refrigerator for up to 2 days; once assembled, eat the dish the same day. Allergens: the ingredient list includes milk and dairy products and tree nuts. Check packaged product labels for other allergens.
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