- 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.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- 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.
- In a food processor, purée all the ingredients until smooth. Season with salt and pepper.
- Spread the sauce on plates. Place the stuffed peppers on the sauce and top with the pomegranate seeds and crumbled cheese.
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.