Garlic and Herb Chiles en Nogada

Method

1. Add minced garlic to the rice and beef filling before stuffing the peppers. 1: Stir in chopped parsley into 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.