Gluten-Free Chiles en Nogada

local_grocery_store Ingredients

• 4 large poblano peppers
• 1 lb ground beef
• 1/2 cup almond flour
• 1/2 cup chopped dried apricots
• 1/2 cup chopped dried cranberries
• 1/2 cup chopped walnuts
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground cumin
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1 cup plain Greek yogurt
• 1/2 cup chopped walnuts
• 1/4 cup pomegranate seeds

restaurant_menu Method

1. 1.Preheat oven to 375°F. Cut a slit down the side of each poblano pepper, then remove the seeds and membranes.
2. 2.In a large bowl, mix together ground beef, almond flour, dried apricots, dried cranberries, chopped walnuts, chopped onion, minced garlic, ground cinnamon, ground cloves, ground cumin, chopped cilantro, and chopped parsley.
3. 3.Stuff each pepper with the beef mixture, then place on a baking sheet and bake for 30-35 minutes, or until the peppers are tender and the beef is cooked through.
4. 4.Meanwhile, make the walnut sauce by blending together Greek yogurt, chopped walnuts, and a pinch of salt in a blender or food processor.
5. 5.To serve, spoon the walnut sauce over the stuffed peppers, then sprinkle with pomegranate seeds.
6. 6.Enjoy your gluten-free chiles en nogada!

lightbulb_outline Tips

• chevron_rightIf you're short on time, you can make the beef mixture ahead of time and store it in the fridge until you're ready to stuff the peppers.
• chevron_rightIf you don't have almond flour, you can use gluten-free breadcrumbs instead.
• chevron_rightIf you like your food extra spicy, feel free to add some chopped jalapeño peppers to the beef mixture.