Mexican Chiles en Nogada [0000396]

Ingredients:

4 large poblano peppers
1 pound ground beef or turkey
1/2 cup finely chopped onion
1/2 cup diced tomatoes
1/4 cup raisins
1/4 cup chopped almonds
1/2 teaspoon ground cinnamon
1/2 cup dairy-free cream cheese
1/4 cup pomegranate seeds, for garnish

Steps:

Roast poblano peppers over an open flame or broil in the oven until the skin is charred. Place in a plastic bag, let cool, and peel off the skin.
Make a small incision in each pepper and remove the seeds while keeping them whole.
In a skillet, cook ground meat, onion, tomatoes, raisins, almonds, and ground cinnamon until the meat is browned and the vegetables are tender.
Stuff each poblano pepper with the meat mixture.
In a separate saucepan, warm the dairy-free cream cheese until smooth.
Pour the cream cheese over the stuffed peppers, covering them evenly.
Garnish with pomegranate seeds.
Serve these gluten-free Mexican Chiles en Nogada warm, and enjoy the delightful blend of flavors!