Chiles en Nogada (Stuffed Peppers with Walnut Sauce)

Ingredients

• Stuffing

  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 tbsp (30 ml) olive oil
  • 1 lb (450 g) lean ground pork or turkey
  • 1 apple, peeled and diced
  • 1 banana, diced
  • 2 tomatoes, diced
  • ¼ cup (45 g) toasted almonds, chopped
  • ¼ cup (35 g) raisins
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground black pepper

• Peppers

  • 6 poblano or cubanelle peppers (see note)
  • 1 tbsp (15 ml) olive oil

• Walnut Sauce

  • 1 cup (250 ml) sour cream
  • ½ cup (50 g) walnuts
  • 1 cup (115 g) crumbled queso fresco or feta cheese (see note)
  • ¼ tsp sugar
  • 1 pinch cinnamon

• Topping

  • ¾ cup (135 g) pomegranate seeds
  • 1/3 cup (40 g) crumbled queso fresco or feta cheese