Mexican · Mexico

Cinnamon and Cumin Chiles en Nogada

Name: Cinnamon and Cumin Chiles en Nogada
Total time: 42 min
Yield: 4 servings
Cuisine: Mexican
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; 1 tsp ground cinnamon; 1 tsp ground cumin

Add a warm, earthy note with a touch of cinnamon and cumin to the sauce.

42 minutes4 servings

Method

Mix cinnamon and cumin into the walnut sauce before topping the peppers.
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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