Chiles en Nogada – Mexican Stuffed Peppers

1 pound ground pork (or I use breakfast sausage links from Morgan’s or Jimmy Dean sausage)
1 small onion, chopped
1 clove garlic
1 8 ounce can of sliced peaches, drained
1 medium pear, peeled and cored if fresh or 1 can of pear slices drained
1 8 ounce can tomato sauce
1/4 cup raisins
3/4 teaspoons salt
1/4 teaspoon cinnamon
6 large green bell peppers or poblano chilies.
(This recipe is also good for just using filling as a tortilla or wrap as well since I really don’t like green peppers)
Nut Sauce
1/4 cup pomegranate seeds (optional)

In skillet cook pork, onion, and garlic till meat is brown and onion is tender. Drain off fat. Chop peaches and pears and add to meat along with tomato sauce, raisins, salt and cinnamon. Simmer uncovered for 10 minutes.

Meanwhile cut tops off from green peppers, remove seeds and veins. Cook in large amount of salted water for about 10 minutes or till tender crisp; drain.
Sprinkle insides of peppers with salt.

Spoon meat filling into peppers; place in shallow baking dish. Bake at 350 degree oven for 20 minutes until heated through.

To serve top with teaspoon of Nut Sauce for each green pepper; sprinkle with pomegranate seeds.
Makes six servings if using six peppers.  Add nut sauce on top of meat filling and roll up if doing a wrap instead of stuffed pepper

Nut Sauce: in blender or with mortar and pestle, grind 1/4 cup walnuts and 1/4 cup blanched almonds. Combine with 1 cup dairy sour cream and 1/4 cup milk.
Stir  in the nuts, 1/8 teaspoon ground cinnamon, dash salt and dash pepper

Recipe on page 52 in Mexican Cookbook
Picture of stuffed peppers is on page 38.

A favorite and guests really like this when we have had friends for dinner.  Since we don’t seem to eat the cooked green pepper we just use the filling as a wrap or roll up  or just eat filling separately.