Smoky, roasted poblano peppers stuffed with a rich, savory filling and topped with a velvety walnut sauce - this dish is the perfect blend of bold flavors and creamy indulgence! Pair it with Zina’s Shrimp Salad, Krab Salad, or Classic Tuna Salad for a fresh, seafood-inspired twist.

Ingredients:

• 4 large poblano peppers
• 1 lb ground beef or plant-based alternative
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1/4 cup raisins (optional, for a touch of sweetness)
• 1/4 cup chopped walnuts
• 1/2 cup tomato sauce
• Salt & black pepper to taste
• For the Walnut Sauce:
• 1/2 cup walnuts, soaked
• 1/2 cup Mexican crema or sour cream
• 1/4 cup milk
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

Directions:

1. 1️⃣ Roast the Poblanos – Char the peppers over an open flame or in the oven until blackened. Place in a covered bowl for 10 minutes, then peel and carefully slit open to remove seeds.
2. 2️⃣ Prepare the Filling – Sauté onion and garlic until soft, then add ground beef, cumin, cinnamon, salt, and pepper. Stir in tomato sauce, walnuts, and raisins. Cook until well combined.
3. 3️⃣ Stuff the Peppers – Fill each roasted poblano with the meat mixture and place on a serving plate.
4. 4️⃣ Blend the Walnut Sauce – Blend soaked walnuts, crema, milk, salt, and cinnamon until smooth.
5. 5️⃣ Drizzle & Serve – Pour the creamy walnut sauce over the stuffed poblanos and enjoy!

👩🍳 Chef’s Tip: Garnish with pomegranate seeds for a sweet contrast and a stunning presentation!

Pair with Zina’s Shrimp Salad, Krab Salad, or Classic Tuna Salad for the perfect match!