Chili Relleno: Beef stuffed Poblano Pepper

Time to heat things up a bit with this delicious beef stuffed Poblano pepper bake. Similar to Chili Relleno you take the Poblano peppers and stuff them with beef, cheese, and other goodness then bake them until the cheese is a golden brown, enjoy.

Chili Relleno: Beef stuffed Poblano Pepper

Prep time: 10 minutes

Cook time: 60 minutes

• 1 lb Certified Angus Beef
• 1/3 cup long-grain white rice
• 1 teaspoon vegetable oil
• 2 teaspoons Kosher Salt divided
• 1 teaspoon fresh cracked black pepper
• 1 small yellow onion diced
• 3 cloves garlic minced
• 1 Tbsp tomato paste
• 1-2 Tbsp Chipotle peppers in adobo (depending on your heat preference)
• 1 teaspoon dried oregano
• 1 Tbsp fresh cilantro chopped
• 1 cup salsa
• 2 cups Mexican shredded cheese divided
• 4 Poblano peppers cut in half vertically

1. Cook rice according to package directions and yield about 1 cup of rice. Set aside.
2. Heat oil in a skillet on medium-high heat; add ground beef and season with 1 teaspoon salt and 1 teaspoon pepper.
3. Brown beef for 5 minutes, stirring occasionally.
4. Add onions and garlic. Mix until fragrant (about 2 minutes).
5. Stir in tomato paste, chipotle, oregano, and cilantro (Cook 1-2 minutes).
6. Stir in rice, salsa, remaining 1 teaspoon of salt, and remove from heat.
7. Stir in 1 cup shredded cheese.
8. Preheat oven to 400 degrees.
9. Arrange Poblano Pepper half in a large roasting pan and fill evenly with beef blend, packing tightly.
10. Cover with aluminum foil and bake for 30-40 minutes
11. Uncover peppers and top with remaining cheese.
12. Bake for an additional 8-10 minutes until cheese is melted. Top with more cilantro and sour cream if desired.

Enjoy/Tastedis

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