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Meat, Americas

Chiles en nogada

Chiles en nogada are peppers stuffed with meat and fruit, covered in walnut sauce and pomegranate seeds, a Mexican celebration dish. It takes 1h40 for 4 people, a moderate skill level, and costs €4.20 per person. Success depends on a well reduced filling and a smooth, lump free walnut sauce.

A Mexican celebration dish, poblano style peppers stuffed with meat and fruit, draped in a walnut sauce and pomegranate seeds. The colors of the flag, right on the plate.

Chiles en nogada
Total time
1 h 40
Difficulty
Medium
Cost per person
€4.20
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Fall

Under a creamy white sauce, the filling mixes ground meat with apple, pear and peach, a sweet and savory balance lifted by cinnamon and raisins. The crunch of almonds and the tartness of pomegranate seeds cut through the softness of the tender pepper, so every bite feels a little different.

This is a dish for a Sunday or for guests, not really a quick weeknight dinner given the prep time involved. The green, white and red on the plate make it a striking centerpiece for a table, perfect for friends curious to see Mexican cooking beyond tacos.

The ingredients

4 people

Fruits and vegetables

  • Meaty green bell peppers 4
  • Onion 1
  • Garlic 2 cloves
  • Apple 1
  • Pear 1
  • Pomegranate 1
  • Parsley 4 sprigs

Butcher

  • Ground pork 250 g
  • Ground beef 250 g

Pantry

  • Crushed tomatoesoften in the pantry 200 g
  • Peaches in syrup 2
  • Raisinsoften in the pantry 40 g
  • Sliced almondsoften in the pantry 30 g
  • Cinnamonoften in the pantry 1 tsp
  • Shelled walnuts 120 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Fresh cheese, such as cream cheese 150 g
  • Milk 10 cl

Allergens Tree nuts, Lactose

The step by step recipe

  1. Broil the peppers until the skin blackens, seal them in a bag, then peel them. Cut them open on one side to remove the seeds. 15 min

    Keep the stem on, the pepper looks nicer and is easier to handle.

  2. Sauté the onion and garlic, add the ground meats, tomatoes and cinnamon, season with salt and pepper. 15 min

    Let it reduce well, the filling shouldn't be wet.

  3. Add the diced apple, pear and peach along with the raisins and almonds, and cook for ten minutes. 10 min

    The fruit should stay a bit firm.

  4. Blend the walnuts with the fresh cheese, milk, a pinch of salt and sugar to make the sauce.

    Adjust the texture with milk, the sauce should coat without running off.

  5. Stuff the peppers with the filling, close them up and warm them in the oven at 180°C. 20 min

    Arrange them side by side in a dish so they don't open up.

  6. Top with the walnut sauce, scatter with pomegranate seeds and chopped parsley.

    The pomegranate seeds add the tartness that balances the sauce.

Our tips to get it right

  • Pick peppers that are straight and meaty, they will stand upright better once stuffed and hold their shape in the oven.
  • Make the walnut sauce right before serving, it loses its white color if it sits out too long.
  • Drain the diced apple, pear and peach well before adding them to the filling, or it will turn watery during cooking.

The variations

  • Swap the pork and beef for ground turkey for a milder filling, the rest of the recipe stays the same.
  • For a vegetarian version, replace the meat with cooked lentils and a few chopped walnuts, the cinnamon and fruit carry the flavor.
  • For kids, make the same filling but serve the walnut sauce on the side, some prefer the stuffed pepper plain with just a few pomegranate seeds.

What to serve it with

  • Plain white rice
  • Warm corn tortillas
  • Cold pomegranate water

Storage

Store the filling and the sauce separately for 2 days in the fridge in sealed containers. Make the sauce fresh if you can, it doesn't freeze well. The filling freezes for up to 1 month, thaw it before stuffing the peppers.

Questions about this dish

Can I use poblano peppers instead of green bell peppers?

Yes, if you can find them, poblanos are the traditional choice and slightly more flavorful. Meaty green bell peppers give a similar result and are easier to find.

Can chiles en nogada be made ahead?

You can make the filling and stuff the peppers a day ahead, then keep them in the fridge. Reheat the peppers in the oven and make the walnut sauce only right before serving.

Why do you need to peel the walnuts after soaking?

The thin brown skin makes the sauce bitter and slightly gray. Removing it after soaking keeps the sauce white and mild.

Can I use fresh peaches instead of canned peaches in syrup?

Yes, in season, use ripe fresh peaches cut into small dice. They bring a bit less sweetness, so adjust the cinnamon slightly.

How long does it take to make a dish of chiles en nogada?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a dish of chiles en nogada?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a dish of chiles en nogada cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains tree nuts, lactose. Always check the labels of the products you buy.

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