Poblanos Stuffed With Pork And Fruit

• 8 large poblano chile peppers
• 2 pounds ground pork
• 1 onion, chopped
• 3 garlic cloves, pressed
• 1 tablespoon olive oil
• 1/2 cup dried apricots, chopped
• 1/3 cup dried peaches, chopped
• 1/2 cup dried prunes, chopped
• 1 to 2 teaspoons ground cumin
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon pepper
• Garnish: fresh cilantro sprigs

1. Place peppers on an aluminum foil-lined baking sheet.
2. Bake at 500u0b0 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 350u0b0 for 20 minutes. Uncover and bake 10 more minutes. Serve with Tomato Sauce. Garnish, if desired.

peppers, ground pork, onion, garlic, olive oil, dried apricots, peaches, prunes, ground cumin, ground cloves, ground cinnamon, salt, pepper, fresh cilantro

Taken from www.myrecipes.com/recipe/poblanos-stuffed-with-pork-fruit (may not work)