Mexican Stuffed Poblano Peppers Recipe
Mexican Stuffed Poblano Peppers are a fantastic and versatile vegetable.The flavors consist of a mixture of goat cheese, poblano peppers, and garlic, making this stuffed poblano peppers recipe a true delight.
Ingredients
- 8 poblano peppers
Filling:
- 1 tablespoon Olive oil
- 1 onion (chopped)
- 2 cloves garlic (finely chopped)
- 1 ¾ pound Ground pork
- 2 cups Peeled, seeded, and chopped tomatoes
- 1 ripe plantain (chopped)
- 1 apple (chopped)
- 1 fresh peach (chopped)
- 1 bunch fresh parsley (chopped)
- 2 tablespoons Chopped candied orange peel
- 2 tablespoons Pine nuts
- 2 tablespoons Raisins
- 2 tablespoons Blanched almonds (chopped)
- 4 whole cloves (ground)
- salt and pepper to taste
Sauce:
- 2 ½ cups Chopped walnuts
- 1 ¾ cups Milk
- ¾ cup Soft goat cheese
- 1 tablespoon White sugar
- 1 (1 inch) piece cinnamon stick
Garnish:
- 1 ½ cups Pomegranate seeds
- ½ cup Chopped fresh parsley
Instructions
- Turn poblano chiles often during roasting, until the skin is black and charred on all sides, about 10 to 15 minutes.
- In a large bowl covered with plastic wrap, place the charred chiles. After 5 to 10 minutes, remove the skin by opening and peeling. Remove the seeds from each chile by cutting a slit lengthwise.
- Using a large pot, heat olive oil over medium heat. 3 to 4 minutes later, add the onion and garlic and cook until soft and translucent. While cooking, stir with a spoon to break up the ground pork as it browns, about 7 minutes.
- In a large bowl, combine tomatoes, plantains, apples, peaches, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper.
- After about 10 minutes, simmer until the filling is cooked through and flavors are well combined.
- Make the walnut sauce by blending walnuts, milk, goat cheese, sugar, and cinnamon sticks together in a blender.
- Place each poblano chile on a plate with the pork filling inside. Add walnut sauce and pomegranate seeds to chile and sprinkle with parsley.