Poblanos Stuffed With Pork And Fruit

Ingredients

• 6 servings cilantro leaves fresh
• 0.5 cup apricot dried chopped
• 0.3 cup peaches dried chopped
• 3  garlic clove pressed
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 1 teaspoons ground cumin 
• 2 pounds ground pork 
• 1 tablespoon olive oil 
• 1  onion chopped
• 1 teaspoon pepper 
• 8 large poblano pepper 
• 0.5 cup prune- cut to pieces dried chopped
• 0.5 teaspoon salt 
• 6 servings tomato sauce 

Equipment

• frying pan
• baking sheet
• oven
• baking pan
• aluminum foil
• ziploc bags

Directions

1. Place peppers on an aluminum foil-lined baking sheet.
2. Bake at 500 for 20 minutes or until peppers look blistered.
3. Place peppers in a large heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, keeping stems intact. Make a slit along 1 side of each pepper; remove and discard seeds and membranes. Set peppers aside.
4. Cook pork, onion, and garlic in hot oil in a large skillet over medium heat until pork is browned, stirring until it crumbles; drain. Stir in apricot and next 7 ingredients.
5. Stuff peppers evenly with pork mixture, and place in a lightly greased 13- x 9-inch baking dish.
6. Bake, covered, at 350 for 20 minutes. Uncover and bake 10 more minutes.
7. Serve with Tomato Sauce.
8. Garnish, if desired.