Roast and Prep the Peppers: Char the poblano peppers on all sides over an open flame or under a broiler until the skins are blackened and blistered. Place them in a plastic bag or covered bowl to steam, then gently peel away the skins. Make a slit in one side of each pepper and carefully remove the seeds, leaving the stems intact.

Make the Filling: Heat the olive oil in a pan over medium heat. Sauté the onions and garlic until translucent. Add the diced fruits, almonds, and raisins, and cook for a few more minutes. Season with cinnamon, cumin, salt, and pepper. Let the mixture cool.

Prepare the Nogada Sauce: In a blender, combine the soaked walnuts, milk, goat cheese, sugar, and cinnamon. Blend until you have a smooth, creamy sauce. Season with salt to taste.

Stuff the Peppers: Carefully stuff the fruit mixture into each poblano pepper.

Assemble the Dish: Place the stuffed peppers on serving plates. Generously drizzle with the nogada sauce.

Garnish and Serve: Sprinkle pomegranate seeds and parsley leaves over the top to resemble the Mexican flag. Serve at room temperature.