Chiles en Nogada (Mexican Stuffed Peppers)

Have you ever tasted a dish that feels like a celebration on a plate? That’s exactly what Chiles en Nogada is all about. Imagine tender poblano peppers stuffed with a sweet and savory filling, draped in a creamy walnut sauce, and topped with vibrant pomegranate seeds. It’s not just a meal—it’s a masterpiece that tells a story.

If you’ve been searching for an authentic chiles en nogada recipe, you’re in the right place. Whether you’re a seasoned cook or just starting out, this guide will walk you through everything you need to create this iconic Mexican dish. Let’s dive in!

What Makes Chiles en Nogada So Special?

Chiles en Nogada isn’t just food—it’s a symbol of Mexican culture and heritage. Originating from Puebla, this dish is often served during Mexico’s Independence Day celebrations. Why? Because its colors—green (the peppers), white (the sauce), and red (the pomegranate seeds)—mirror the Mexican flag.

But it’s not just about the colors. The flavors are a perfect balance of sweet, savory, and creamy. Each bite is a journey through Mexico’s rich culinary history.

Chiles en Nogada: A Traditional Mexican Dish with Sweet & Savory Flavors

Chiles en Nogada is a classic Mexican dish featuring roasted poblano peppers stuffed with a flavorful mix of ground beef, pork, and sweet fruits, topped with a creamy walnut sauce, and garnished with pomegranate seeds and parsley. This dish is not only delicious but also visually stunning, representing the colors of the Mexican flag.

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Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 715 kcal

Ingredients

  

For the Nogada Sauce:

• 2 cups walnuts peeled and skinned
• 4 oz goat cheese
• 3 oz queso fresco
• ¾ cup milk
• ½ cup Mexican crema
• ¼ tsp ground cinnamon
• ⅛ tsp sugar

For the Filling:

• ½ lb ground beef
• ½ lb ground pork
• ¼ cup golden raisins
• 3 tbsp dried pineapple chunks
• ½ Bosc pear diced
• ½ Granny Smith apple diced
• ½ peach diced
• ¼ plantain diced
• ¼ cup slivered almonds
• ¾ cup tomato sauce
• 1 tsp salt
• ½ tsp black pepper
• ⅛ tsp ground cloves
• ⅛ tsp ground cinnamon

For the Peppers:

• 6 large poblano peppers
• Pomegranate seeds for garnish
• Chopped parsley for garnish

Instructions

 

• Prepare the Nogada Sauce: The sauce is the heart of this dish, so let’s start here. Boil the walnuts for 5 minutes to loosen the skins, then peel them. (Yes, it’s a bit tedious, but trust me, it’s worth it!) Blend the peeled walnuts with goat cheese, queso fresco, milk, Mexican crema, cinnamon, and sugar until smooth. Set aside.
  
• Cook the Filling: This filling is a flavor explosion. Sauté onions and garlic in olive oil until translucent.
  
• Add ground beef and pork, cooking until browned. Stir in tomato sauce, raisins, dried pineapple, salt, pepper, cloves, and cinnamon. Let it simmer for 10 minutes. Add the diced fruits and almonds, cooking until everything is tender and fragrant.
  
• Roast and Stuff the Peppers: Roast the poblano peppers under a broiler or over an open flame until the skins blister. Peel off the charred skin, make a slit, and remove the seeds. Stuff each pepper generously with the filling.
  
• Assemble and Serve: Drizzle the creamy nogada sauce over the stuffed peppers. Garnish with pomegranate seeds and parsley for that final pop of color and flavor.
  

Notes

• Removing the skin from the walnuts is time-consuming but essential to avoid bitterness in the sauce.
• This recipe fills 6 large or 8 medium poblano peppers.
• Store the peppers and sauce separately in the fridge for up to 5 days.

Keyword Chiles en Nogada, Mexican Independence Day dish, Mexican stuffed peppers, poblano peppers, walnut cream sauce

Images Credit: Isabel Eats

Tips for the Perfect Chiles en Nogada

• Peel the walnuts ahead of time. It’s the most time-consuming part, so doing it in advance saves you stress.
• Use ripe, fresh fruits. They add natural sweetness and texture to the filling.
• Don’t skip the garnishes. The pomegranate seeds and parsley aren’t just pretty—they add a fresh, tangy contrast to the rich sauce.

Tips & Variations

1. Save Time: Peel and skin the walnuts a day ahead to reduce prep time.
2. Vegetarian Option: Substitute the ground meat with a mix of mushrooms and lentils for a vegetarian version.
3. Spice It Up: Add a pinch of cayenne pepper to the filling for a spicy kick.
4. Serving Suggestion: Serve at room temperature for an authentic experience, as it’s traditionally enjoyed this way in Mexico.
5. Garnish Alternatives: Use chopped cilantro instead of parsley for a different flavor profile.

This dish is perfect for celebrating Mexican culture or impressing guests with a unique and flavorful meal!

Why You’ll Love This Mexican Stuffed Peppers Recipe

This dish is more than just a recipe—it’s an experience. It’s perfect for special occasions, family dinners, or anytime you want to impress your guests. Plus, it’s a great way to explore Mexican cuisine beyond tacos and guacamole.

Making Mexican Stuffed Peppers might take a little effort, but the result is unforgettable. It’s a dish that brings people together, sparks conversations, and leaves everyone asking for seconds.

So, are you ready to try this easy chile en nogada recipe? Gather your ingredients, roll up your sleeves, and let’s create something truly magical. Trust me, your taste buds will thank you.

More Mexican Recipes to Try

Here are some must-try recipes that bring authentic Mexican vibes to your kitchen:

• Huevos Divorciados – Classic Mexican Breakfast
• White Chicken Chili
• Mexican Lasagna with Tortillas
• Mexican Green Spaghetti 

Give these recipes a try and bring the vibrant taste of Mexico to your table!

Tried This Recipe?

I’d love to hear how this Chiles en Nogada, Mexican stuffed peppers turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.