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Cranberry Nogada Stuffed Poblano Peppers



Ingredients for Cranberry Nogada Stuffed Poblano Peppers

  • 1/2 cup sweetened dried cranberries
  • 2 cups fresh walnuts
  • 1 spoonful goat cheese (optional)
  • 1/2 cup peeled and chopped almonds
  • 1/2 cup cream
  • Pinch of sugar
  • 1 cup sweetned dried US cranberries
  • 1/2 lb. minced pork meat
  • 1/2 lb. ground beef
  • 1/2 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/3 cup peeled and chopped almonds
  • 1/3 cup chopped acitrón (Mexican dried sweet cabbage)
  • 6 roasted and seeded poblano peppers
  • 3 sprigs parley leaves
  • Olive oil
  • Salt and pepper



  • In a frying pan over low heat add olive oil, fry the garlic and onion until golden; add cranberries, almonds, meats and acitrón; season well; mix stirring continually, cook until the meat browns; remove from heat. Stuff the poblano peppers with the meat.
  • Place the peppers on plates and pour on the cranberry nogada. Decorate with cranberries and chopped parsley. Upon serving, plate can be decorated with a fresh sprig of parsley or coriander. Tip: If fresh walnuts are not available, substitute with dried walnuts


  • Cranberry Marketing Committee --Mexico
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