Tomato and Basil Chiles en Nogada

Method

1. Mix chopped tomato into the rice and beef filling before stuffing the peppers. 1: Stir in chopped basil 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.