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1
Place poblano peppers on an oiled baking sheet under the broiler. Broil until the top is blackened and blistered, then turn over and broil until the other side of the pepper is similarly blackened and blisted. Remove peppers from broiler and place them in a bowl covered with saran wrap. Leave them there for ten minutes or so.
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2
In a skillet, heat canola oil and sautee sliced onion until soft. Add cinnamon, ground walnuts, vegetable broth, pomegranate molasses, and tomato sauce. Stir and simmer until thick, and salt to taste.
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3
In a mixing bowl, combine grated mozarrella, sundried tomatoes, corn, cayenne, minced garlic, and cilantro.
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4
Remove saran wrap from bowl containing poblanos. Using your fingers, slide off the blackened skins. You can run off any bits that don't slide off. Make a slit in each pepper and remove the seeds. Do not rinse the inside of the peppers, just remove the seeds with your hands or a spoon. It's okay if there are still a few seeds left in there. Divide mozarrella-corn mixture into four equal portions and stuff each chile with the mixture.
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5
Heat oven to 325 degrees. Place chiles on an oiled baking sheet, slit side up. If your chiles are falling apart you can use a toothpick to secure them. Bake for ten minutes or until it seems like the cheese is thoroughly melted.
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6
Remove chiles from oven. Place each on a plate and top with a ladle of walnut-pomegranate sauce and a tablespoon of fresh pomegranate seeds.
