Instructions

• 1 - Prepare the Peppers:
  Roast the poblano peppers over an open flame until charred. Place them in a plastic bag for 10 minutes to steam, then peel and set aside.
• 2 - Cook the Filling:
  In a pan, sauté onion and garlic until translucent. Add ground beef and cook until browned. Mix in tomatoes, cinnamon, and salt. Cook for another 5 minutes.
• 3 - Make the Walnut Sauce:
  Blend soaked walnuts with milk until smooth. Adjust consistency with more milk if necessary. Season with salt to taste.
• 4 - Stuff the Peppers:
  Carefully stuff each poblano pepper with the beef mixture.
• 5 - Serve:
  Plate the stuffed peppers and drizzle with walnut sauce. Garnish with pomegranate seeds before serving.