Chiles en Nogada (Stuffed Peppers with Walnut Sauce)
1 onion, chopped
4 cloves garlic, chopped
2 tbsp (30 ml) olive oil
1 lb (450 g) lean ground pork or turkey
1 apple, peeled and diced
1 banana, diced
2 tomatoes, diced
¼ cup (45 g) toasted almonds, chopped
¼ cup (35 g) raisins
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground black pepper
In a large non-stick skillet over high heat, soften the onion and garlic in the oil. Add the meat and cook until cooked through, breaking it up with a wooden spoon. Add the remaining ingredients. Simmer over medium heat until the stuffing mixture is thick. Season with salt. Let cool.
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