1 lb. ground pork
1 sm. onion, chopped
1 clove garlic, minced
1 (8 3/4 oz.) can sliced peaches, drained
1 med.pear, peeled and cored
1 (8 oz.) can tomato sauce
1/4 c. raisins
3/4 tsp. salt
1/4 tsp. ground cinnamon
6 lg. green peppers
Nut Sauce

In skillet cook pork, onion, garlic until meat is brown and onion is tender. Drain off fat. Chop peaches and pears; add to meat along with tomato sauce, raisins, salt and cinnamon. Simmer uncovered for 10 minutes.

Meanwhile, cut tops from peppers; remove seeds and veins. Cook in large amount of boiling salted water for about 10 minutes or until crisp-tender; drain. Sprinkle insides of pepper with salt.

Spoon meat fillings into peppers; place in shallow baking dish. Bake in 350 degree oven for 20 minutes or until heated through. To serve, top peppers with Nut Sauce.

NUT SAUCE:

In blender grind 1/4 cup walnuts and 1/4 cup blanched almonds. Combine 1 cup sour cream and 1/4 cup milk. Stir in the nuts, 1/4 teaspoon ground cinnamon, dash salt and dash pepper.