Chiles en nogada are meat stuffed poblano chiles bathed in nogada, a walnut cream sauce and garnished with pomegranate seeds and parsley.

A low fat but lovely substitute for the usually pork-filled, cheese covered stuffed poblano peppers, inspired by the delicious Chiles in Puebla City. You won’t miss the meat or the cheese. This dish is low in fat, but very high in flavor, fiber and spice.

INGREDIENTS: makes 6 poblanos
  • 6 poblano peppers, seared under the broiler, then peeled
  • 1 small onion, diced
  • 3 cloves of garlic, diced
  • 1 carrot, diced
  • 1 rib of celery, diced
  • 2 apples, diced
  • 1/4 cup raisins
  • 1/4 cup walnuts, chopped
  • 1 teaspoon cinnamon
  • 1/2 tsp. allspice
  • 2 tsp. honey
  • salt, pepper
To make the walnut sauce, in a blender, puree:
  • 1/4 cup walnuts (some people peel them, i dont (takes too long)
  • 2 T. dried cranberries
  • 1 whole wheat tortilla soaked in water, and squeezed dry
  • 1/4 cup soy milk
  • 1/2 tsp. cinnamon
  • 1 tsp. brandy or sherry
  • 1/4 tsp. cinnamon
  • salt, pepper

Saute the onions, garlic, celery and carrot in oil for about five minutes. Add apples and 
raisins, saute until soft. Add spices and honey. 
Stuff peppers with the stuffing. 
Serve with walnut sauce. 
Warm in a 350 degree oven for approximately 20 minutes. 
Garnish with pomegranate seeds and fresh cilantro.