Cilantro and Lime Chiles en Nogada

Method

1. Mix chopped cilantro into the rice and beef filling before stuffing the peppers. 1: Add lime zest to the walnut sauce before topping the peppers.
2. Roast peppers until blistered, then peel and remove seeds.
3. In a pan, cook rice and beef until browned.
4. Mix rice, beef, walnuts, cranberries, and raisins.
5. Stuff peppers, top with walnut sauce, and sprinkle cinnamon.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.