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Stuffed Poblano Peppers with Walnut Cream Sauce Recipe

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This recipe for Stuffed Poblano Peppers with Walnut Cream Sauce, by , is from A Fair Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Roberta Ralston
Added: Sunday, June 10, 2007


3 large. fresh poblano peppers, 1 lb. ground pork or chicken, 1
small onion, chopped, 1 tsp. minced garlic, 2 apples or pears,
peeled and chopped, 1 8oz. can tomato sauce, 1 tsp. jalapeño
juice, 1/2 teaspoon salt, 1/4 tsp. ground cumin, 1/4 c slivered
almonds, toasted, 1/4 tsp. ground cinnamon, 1 small can chili
Walnut Cream Sauce: 4 oz. soft cream cheese, 1/3 c milk, 1/8
tsp salt, 1/2 c walnuts, 1/4 tsp ground cinnamon

In large skillet cook meat, onion, and garlic until meat is
Drain off fat. Stir in apples, tomato sauce, salt, cinnamon,
cumin and jalapeño juice. Bring to a boil and reduce heat and
simmer covered for 10 min. Stir in almonds.
Meanwhile, cut poblano peppers in half and remove seeds
and membrane. In a large saucepan, place poblano peppers
in boiling water about 5 min. Drain the peppers well.
Spoon the meat mixture into the peppers. Place the stuffed
peppers in a 2 qt. rectangular baking dish. Bake in a 350º
oven for 20 minutes.
While peppers are baking, in a blender or food processor,
combine walnuts, cream cheese, milk, 1/4 tsp. cinnamon and
1/8 tsp. salt until smooth.
Spoon Walnut Sauce and Chili Colorado onto serving plates.
Place stuffed peppers on top of the sauces and drizzle with
the remaining Walnut Sauce.

Number Of Servings:
Number Of Servings:




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