Directions

1Fry the diced plantain until it has a dark yellow color and leave in a container nearby

2In a pan with hot oil, fry the onion and add the ground meat along with salt to taste

3Once the meat is cooked, add the apple, peach, pear, pine nuts, raisins, almonds, sherry, salt, pepper and tomato juice to your liking

4Let it cook over low heat

5Meanwhile, place the peppers directly onto the fire and turn them little by little until they’re a bit charred

6Remove them from the fire and with a little oil in your hands begin to remove the charred pieces from the peppers, remove the seeds with a spoon

7Remove the pepper filling from the heat

8Now prepare the sauce

9In a blender, add walnuts, milk, cream, goat cheese, sugar, a little cinnamon, mix altogether and set aside

10Stuff the peppers with the filling, pour the sauce you just prepared over the peppers and decorate with the pomegranate seeds and parsley