Chile Relleno Recipe
A delicious stuffed pepper dish.
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Ingredients
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Stuffed Peppers
Method
Preparation
- 1
Prepare the Peppers
Preheat your oven to 375°F (190°C). Cut the tops off the poblano peppers and remove the seeds. Set aside.
- 2
Cook the Filling
In a skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until onions are translucent. Add ground beef, cumin, salt, and black pepper. Cook until the beef is browned. Stir in cooked rice, half of the tomato sauce, and half of the shredded cheese. Mix well.
- 3
Stuff the Peppers
Carefully stuff each poblano pepper with the beef and rice mixture. Place them upright in a baking dish.
- 4
Bake the Dish
Pour the remaining tomato sauce over the stuffed peppers. Sprinkle the remaining cheese on top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- 5
Garnish and Serve
Remove from the oven, let cool slightly, and garnish with fresh cilantro before serving.
