Chiles En Nogada

Ingredients(for 1 stuffed poblano pepper with sauce and toppings)

• 2 large Poblano peppers (Chiles poblanos)
• 150g Lean ground turkey (or lean ground beef)
• 1/2 cup Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 medium Tomato (finely diced)
• 1/2 medium Green apple (peeled, diced)
• 1/2 small Ripe plantain (diced)
• 2 tbsp Raisins
• 2 tbsp Almonds (toasted, chopped)
• 1/2 tsp Ground cinnamon
• to taste Salt and pepper
• 1 tsp Olive oil (for sautéing)
• 2 tbsp Fresh parsley (chopped, for garnish)
• 2 tbsp Pomegranate seeds (for topping)
• 1/2 cup Low-fat Greek yogurt (for sauce)
• 1/4 cup Walnuts (soaked, for sauce)
• 2 tbsp Skim milk (for sauce) - optional

Instructions

1. 1

   Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Place them in a bowl, cover, and let them steam for 5 minutes. Peel off the skins, make a slit, and carefully remove the seeds.

   10 minutes

   Steaming the chiles in a covered bowl makes peeling easier and preserves their structure.

2. 2

   Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent. Stir in the ground turkey, breaking up the meat as it cooks. Cook until no longer pink.

   5 minutes

   Use lean meat to reduce saturated fat and calories.

3. 3

   Add tomato, diced apple, plantain, raisins, almonds, cinnamon, salt, and pepper to the skillet. Cook, stirring frequently, until fruits are tender and flavors meld—about 7 minutes.

   7 minutes

   Diced fruits add natural sweetness without extra sugar.

4. 4

   Carefully stuff each roasted poblano pepper with the cooked picadillo mixture. Place on a plate and set aside.

   3 minutes

   Do not overfill to prevent tearing the chiles.