Ingredients:
- For the Peppers:
- 4 large poblano or Anaheim chiles
- 1 tbsp olive oil
- Salt, to taste
- For the Filling:
- 1 lb ground beef (or shredded chicken)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded Monterey Jack or mozzarella
- For the Sauce:
- 2 tbsp olive oil
- 1 tbsp flour
- 1 can (15 oz) tomato sauce
- ½ tsp cumin
- ½ tsp oregano
- Salt & pepper, to taste
- For Baking:
- 1 cup shredded cheddar or Mexican blend cheese
Instructions:
- Roast chiles at 425°F (220°C) for 15–20 minutes, steam 10 min, peel, and remove seeds.
- Cook beef, add onion, garlic, spices, and melt in cheese.
- Make sauce: cook flour in oil, add tomato sauce + seasonings, simmer 5–7 minutes.
- Spread half the sauce in a baking dish. Stuff chiles, place on top, cover with remaining sauce and cheese.
- Bake at 375°F (190°C) for 25–30 minutes until bubbly.
- Garnish and serve.