Relleno A La Carte Recipe

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1. 1

   Prepare the peppers

   Roast the poblano peppers over an open flame or under a hot broiler until the skins are blistered and charred all over. Place peppers in a sealed bag or container to steam for 10 minutes. Peel off the blistered skin, slit lengthwise, and remove seeds and membranes.

2. 2

   Sauce for baking (optional)

   In a small saucepan, warm 1 cup tomato sauce for baking with a pinch of salt; keep warm.

3. 3

   Sauté aromatics and brown beef

   In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chopped yellow onion and minced garlic; sauté until translucent. Add ground beef; cook until browned and no pink remains.

4. 4

   Add vegetables and spices

   Stir in red bell pepper, cumin, chili powder, paprika, oregano, salt, and pepper. Add diced tomatoes, tomato sauce (for filling), corn kernels, olives, and raisins; cook for 3-4 minutes until vegetables begin to soften.

5. 5

   Bind and enrich filling

   Stir in cooked white rice. Fold in cilantro. If using breadcrumbs, mix them in. Whisk eggs and fold into the filling to help bind the mixture.

6. 6

   Stuff the peppers

   Carefully spoon the filling into each roasted pepper, packing lightly to fill the cavity.

7. 7

   Assemble and bake

   Spread a thin layer of tomato sauce for baking on the bottom of a baking dish. Place stuffed peppers seam side down into the dish. Pour the remaining tomato sauce (for baking) over the peppers and top with 1/2 cup shredded cheese inside each pepper and 1 cup cheese for topping total (adjust to taste). Cover and bake at 375°F (190°C) for 25-30 minutes, then uncover and bake 5-10 minutes more until cheese is melted and peppers are heated through.

8. 8

   Rest and serve

   Remove from oven, let rest 5-10 minutes. Garnish with fresh cilantro and serve with extra salsa if desired.