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Savory Creamy Chiles en Nogada Style Stuffed Pepper Recipe Easy and Perfect for Dinner

Savory Creamy Chiles en Nogada Style Stuffed Pepper - featured image
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A quick and easy twist on the classic Mexican chiles en nogada, featuring roasted poblano peppers stuffed with a creamy, savory walnut and meat filling. Perfect for a flavorful weeknight dinner with minimal prep.

Ingredients

Scale
  • 4 large poblano peppers, roasted and peeled
  • 1 lb ground pork or turkey
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 medium apple, peeled and diced
  • 1/4 cup raisins (optional)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • Salt and fresh black pepper to taste
  • 2 tbsp olive oil
  • 1/2 cup walnuts, toasted
  • 1/4 cup cream cheese, softened
  • 1/2 cup milk or unsweetened almond milk
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh cilantro, chopped
  • 1 tsp sugar
  • Salt to taste
  • Pomegranate seeds (optional, for garnish)
  • Chopped fresh parsley (optional, for garnish)
  • Crumbled queso fresco or feta (optional, for garnish)

Instructions

  1. Preheat oven to 450°F (230°C). Place poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally, until skins are blistered and charred.
  2. Remove peppers from oven and place in a bowl covered with plastic wrap to steam for 10 minutes. Peel off skins carefully, keeping peppers intact. Set aside.
  3. Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent, about 4-5 minutes. Add minced garlic and cook for 1 more minute.
  4. Add ground pork or turkey to skillet. Break up meat and cook until browned, about 8 minutes. Season with cinnamon, cloves, salt, and pepper.
  5. Stir in diced apple and raisins, cooking for 3 more minutes to meld flavors.
  6. In a food processor, combine toasted walnuts, cream cheese, milk, sugar, parsley, cilantro, and a pinch of salt. Blend until smooth and creamy. Add more milk if needed to reach desired consistency.
  7. Carefully open each roasted poblano pepper and fill generously with the meat mixture. Place stuffed peppers in an oven-safe baking dish.
  8. Spoon creamy walnut sauce over each stuffed pepper. Bake uncovered at 350°F (175°C) for 15 minutes to warm through and meld flavors.
  9. Remove from oven and garnish with pomegranate seeds, fresh parsley, and crumbled queso fresco before serving.

Notes

Roast peppers evenly and steam before peeling for easy skin removal. Do not overstuff peppers to prevent tearing. Toast walnuts well for best flavor. The sauce should be creamy but pourable; add milk if too thick. Filling and sauce can be prepared up to 2 days ahead and refrigerated separately. For nut allergies, substitute walnuts with toasted sunflower seeds blended with tahini. To reduce heat, remove seeds from poblanos or substitute with bell peppers.

Nutrition

Keywords: chiles en nogada, stuffed peppers, creamy walnut sauce, Mexican dinner, easy weeknight meal, savory stuffed peppers

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