Begin by roasting the poblano peppers over an open flame or under the broiler until the skins are charred and blistered, which will take about 10–15 minutes. Place them in a sealed plastic bag to steam for 10 minutes, making peeling easier.

After they cool, gently peel off the charred skins and remove the seeds.

In a skillet over medium heat, add a tablespoon of olive oil and sauté the chopped onion for about 4–5 minutes until it becomes translucent.

Add the ground beef and cook until browned, which should take around 6–8 minutes. Stir in the chopped pecans, cranberries, paprika, salt, and pepper, mixing well.

Remove from heat and let the filling cool slightly before stuffing.

Stuff each pepper with the beef mixture, packing it firmly but not overly tight. Place the stuffed peppers in a baking dish.

In a blender, combine the whole milk, sour cream, salt, and pepper. Blend until smooth and creamy, about 30 seconds. Stir in the chopped pecans afterward.

Preheat your oven to 375°F (190°C). Bake the stuffed poblano peppers for 15–20 minutes until heated through. Remove, plate the peppers, and drizzle with the pecan sauce.

Garnish each plate with sliced strawberries and finely chopped parsley.