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© Meredith Corporation. All rights reserved. Used with permission.
(8 stuffed peppers)
Preheat oven to 425°F. Place whole poblanos on a foil-lined baking sheet. Bake for 15 to 20 minutes or until skins are charred and blistered, turning once or twice. Bring foil up around peppers to enclose. Let stand about 15 minutes or until cool enough to handle. With gloved hands, use a paring knife to peel skins away from peppers. Carefully cut one vertical slit down each poblano (the whole length of the pepper), keeping stem intact. Remove seeds. Reduce oven temperature to 350°F.
Meanwhile, in a large skillet, cook ground pork, onion, jalapeño (if desired) and garlic until meat is no longer pink. Add oil, if needed, to prevent sticking. Drain fat. Stir corn, tomatoes, pear, raisins, salt, 1/4 teaspoon cinnamon and pepper into meat mixture. Reduce heat. Simmer, uncovered, for 10 minutes. Cool.
Spoon about 1/2 cup of the picadillo into each pepper. Place peppers in a 3-quart rectangular baking dish. Bake, uncovered, about 20 minutes or until heated through.
Meanwhile, place pecans (or pine nuts) in a blender or food processor. Cover and blend or process until finely ground. In a small bowl, stir together nuts, sour cream, milk, lime juice and the remaining 1/8 teaspoon cinnamon. To serve, top peppers with nut sauce and pumpkin seeds.