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Mexican Stuffed Peppers with Walnut Cream Sauce

Mexican Stuffed Peppers close-up

These Mexican Stuffed Peppers with Walnut Cream Sauce are based on a traditional recipe from Puebla, Mexico, the site of the battle that is celebrated on Cinco de Mayo.

Scale

Ingredients

For the peppers:

For the sauce:

Instructions

  1.  The first step in this recipe is to brown your ground pork in a saute pan and set it aside.
  2. While your ground pork is sauteing, you will need to roast your peppers. To roast your peppers, turn your oven to the highest “broil” setting. Coat the peppers in olive oil, season with salt and pepper, and place them on a cookie sheet. Broil the peppers for about 10 to 15 minutes, rotating the peppers as they cook. They will be ready when the skin looks charred  like the image below. Allow them to cool, peel the skin, slice down the center of one side, and remove the seeds.
  3. Add the tablespoon of olive oil and diced onions to a saute pan. When the onions begin to appear translucent {about 5 minutes}, add the diced tomato, diced plantain, raisins, garlic, apple cider vinegar, cinnamon, cloves, thyme, and nutmeg. Saute for about 5 minutes, until the tomatoes and plantain begin to break down. Add the almonds and crumbled queso fresco, season with salt and pepper, and set aside to cool.
  4. Preheat the oven to 350 degrees F. Now you are ready to stuff the peppers! Fill each pepper well with the ground pork mixture. I like to be able to see the mixture inside, so leave them open as they are below. Bake them about 10 minutes, just so that the flavors of the peppers and filling meld together well.
  5. To make the sauce, add the milk, walnuts, and queso fresco to a high-speed blender, and blend until a smooth puree has formed. Add the puree to a saucepan to heat through. Remove the peppers from the oven, add a nice drizzle of the walnut cream sauce, and your peppers are ready to serve!

Keywords: stuffed peppers, Mexican, Cinco de Mayo, poblanos de nogada