Southwestern American · United States

Chiles en Nogada with Pomegranate and Walnuts

Name: Chiles en Nogada with Pomegranate and Walnuts
Total time: 45 min
Yield: 4 servings
Cuisine: Southwestern American
Ingredients: 4 large poblano peppers; 1 cup cooked rice; 1/2 lb ground beef; 1/4 cup chopped walnuts; 1/4 cup pomegranate seeds; 1/4 cup chopped onion; 1/2 tsp ground cinnamon

Stuffed peppers topped with a walnut and pomegranate sauce, a traditional Mexican dish.

45 minutes4 servings

Method

Preheat oven to 375°F (190°C).
Cook rice and mix with ground beef, onion, and cinnamon.
Stuff peppers with mixture and place in baking dish.
Bake 25-30 minutes until peppers are tender.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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