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Pomegranate and Cinnamon Chiles en Nogada

Name: Pomegranate and Cinnamon Chiles en Nogada
Total time: 62 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 poblano peppers; 1 cup cooked rice; 1/2 lb ground beef; 1/2 cup walnut sauce; 1/4 cup chopped walnuts; 1/4 cup dried cranberries; 1/4 cup raisins; 1 teaspoon ground cinnamon; salt to taste; 1 tbsp pomegranate seeds; 1/2 tsp ground cinnamon

A sweet and spiced twist with the tartness of pomegranate and a hint of cinnamon.

62 minutes4 servings

Method

Sprinkle pomegranate seeds over the stuffed peppers before adding the walnut sauce. 1: Dust with cinnamon before serving.
Roast peppers until blistered, then peel and remove seeds.
In a pan, cook rice and beef until browned.
Mix rice, beef, walnuts, cranberries, and raisins.
Stuff peppers, top with walnut sauce, and sprinkle cinnamon.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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