Instructions: Prepare Walnut sauce: Place all ingredients in a blender container or a food and process until smooth. Chill thoroughly.

Meat Filling: In a skillet cook ground beer, onion and garlic till meat is brown and onion is tender. Drain off fat. Stir in tomato puree, apple, raisins, cilantro or parsley, almonds, vinegar, salt, cinnamon, cumin and pepper. Cover, simmer 10 minutes.

Cut tops from the peppers; discard seeds and membranes. Cook the green pepper shells, uncovered, in a large amount of boiling salted water for about 5 minutes or until crisp-tender. Invert peppers to drain well. Sprinkle insides of pepper lightly with salt. Spoon meat filling into peppers; place in a 10x6x2-inch baking dish. Bake, covered in 350 F oven for 30 to 35 minutes or until heated through.

To serve, spoon chilled walnut sauce over peppers. Sprinkle with pomegranate seeds, if desired.

Makes 6 servings

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