Ingredients
Instructions
- Dice apples, pears, onion, and peaches and place in a bowl to the side.
- Put oil in a large skillet. Add ground beef, ground pork, salt, pepper and brown.
- Put fruit and onions into skillet. Add salt, pepper, garlic powder. Stir well.
- Bring mixture to a boil and simmer uncovered to reduce liquid.
- When the liquid has reduced enough add the tomato sauce and slivered almonds. Reduce again until the mixture is a reasonable thickness for stuffing.
- Broil Pablanos at 500° for 7 minutes each side or until 60-80% a side
- Put charred pablanos in a bowl. Cover with plastic to steam for 10-15 minutes.
- Peel off outside charred skin from each pepper. Make a slit down the middle with a knife and use a spoon to clean out seeds.
- Stuff each pepper with filling. If peppers fall apart from being over steamed or over worked consider making a layered dish with alternating peppers/filling.
- Soak walnuts in warm water for 20+ minutes.
- In a food processor, put walnuts, cream cheese, milk, and honey. Blend on high until walnuts are as blended and bit sized / invisible as possible.
- Place a strainer over a bowl. Strain sauce into bowl, working with wooden spoon to get through leftover walnut bits.
- Serve stuffed peppers with sauce as desired.