Poblano peppers are filled with cooked pork sausage and diced apples, then roasted until soft and tender. Once baked, they get a hefty drizzle of creamy sauce made from — believe or not — walnuts. And to add even more flavor and a pop of color, a garnish of fresh pomegranate arils tops it all off.
Branch out this year, and go the nontraditional route with a traditional Mexican dish.
Yields 12 servings as a side dish or 6 servings as a main course
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes
For the peppers
For the sauce
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