Recipes  

Chiles en Nogada (Stuffed Peppers with Walnut Sauce)

  • Preparation 40 MIN
    Cooking 1 H
  • Servings 6
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Warning: This salty-sweet recipe is dangerously addictive. Symbolizing the country’s independence from Spain in 1821, this dish stands out with the colours of the Mexican flag: a bright green pepper stuffed with a mix of ground pork, spices and fruits (including banana!), drizzled with a rich sour cream and walnut sauce and topped with juicy red pomegranate seeds. It remains a special-occasion staple to this day, especially in the fall, when walnuts are picked fresh; and though it may be a little elaborate to prepare, one bite of this staff favourite will convince you it was time well spent.

Ingredients

Stuffing

Peppers

Walnut Sauce

Topping

Preparation

Stuffing

  1. In a large non-stick skillet over high heat, soften the onion and garlic in the oil. Add the meat and cook until cooked through, breaking it up with a wooden spoon. Add the remaining ingredients. Simmer over medium heat until the stuffing mixture is thick. Season with salt. Let cool.

Peppers

  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. With a knife, cut and remove the stem of each pepper, if desired. Cut down the length of one side of each pepper and remove the seeds. Fill each pepper with the stuffing and close. Lightly oil and place in a baking dish. Bake for about 40 minutes or until tender.

Walnut Sauce

  1. In a food processor, purée all the ingredients until smooth. Season with salt and pepper.
  2. Spread the sauce on plates. Place the stuffed peppers on the sauce and top with the pomegranate seeds and crumbled cheese.

Note

Poblano peppers bring a smokey heat to this dish, while cubanelles are more mild and sweet.

Queso fresco is a creamy, mild white cheese made from cow’s milk (or a combination of cow’s and goat’s milk). It is widely used in Mexican cuisine and can be found in many Latin American markets.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.