For filling, in a large skillet cook ground pork or other meat, onion, and garlic until meat is brown and onion is tender. Drain off fat. Stir in chopped apple and/or pear, tomato sauce, raisins, salt, 1/4 teaspoon cinnamon, and cumin. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes. Stir in almonds.

Meanwhile, cut a lengthwise slit in a side of each poblano pepper and remove seeds and membrane. (If using, halve the sweet peppers lengthwise; discard seeds and membranes.) In a saucepan cool poblano peppers or sweet peppers in boiling water about 5 minutes or until crisp-tender. Drain the peppers well.

Spoon the meat mixture into the peppers. Place the stuffed peppers in a 2-quart rectangular baking dish. Bake in a 350 degree F oven about 20 minutes or until heated through. Meanwhile, for the Walnut Sauce, in a blender container or food processor bowl, combine walnuts, cream cheese, milk, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt. Cover and blend or process until smooth. Makes about 1 cup.

To serve, spoon Walnut Sauce and, if desired, Chili Colorado onto serving plates. Place stuffed peppers on top of the sauces. Makes 6 servings.

Cover and chill the filled peppers and the sauce for up to 24 hours. To serve, bake the peppers for 25 to 30 minutes or until heated through. Let the sauce stand at room temperature while peppers bake.