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Cumin and Paprika Chiles en Nogada

Name: Cumin and Paprika 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 cumin; 1 tsp sweet paprika

Add a smoky, earthy depth with cumin and paprika to the filling.

42 minutes4 servings

Method

Blend cumin and paprika into the rice and beef mixture before stuffing 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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