Stuffed Poblano Peppers Beef and Cheese

These freezer-friendly Cheesy Beef-Stuffed Poblano Peppers with Like shooting fish in a barrel Roasted Tomato Chili Sauce is full of Tex-Mex flavors without besides much spicy oestrus; information technology's a real crowd-pleaser!

When I was in police school I fell into a weekly Tex-Mex routine with few friends. We'd meet at a local dive on Thursday evenings and order a bunch of dissimilar dishes to eat family-fashion. In addition to the food beingness great (considering we all know sometimes the shadiest dives have the best nutrient), the atmosphere was so much fun: lively with music, bright-colored décor, and lots of laughter. I recollect one particularly crazy night that involved an extremely large sombrero, and I'chiliad sad to say I can't discover those pictures anywhere! Anyway, that Tex-Mex tradition was something we all looked forwards to.

I've been craving Tex-Mex flavors something vehement lately and one mean solar day when I spotted Mexican Cotija cheese at Costo I couldn't resist picking it up. I was in the mood for Chilies Rellenos (because yum), just I wanted to avoid the battered-and-fried aspect of that recipe. I came up with this casserole, which is every bit equally succulent, only easier to make and a scrap healthier as well. Winning on all levels, correct?

I whipped upward an like shooting fish in a barrel sauce for this to simulate enchilada sauce. You tin employ your favorite kind of store-bought sauce if you prefer, but I have trouble finding a store-bought sauce I like that's a) really proficient, and b) full of clean ingredients and free of things similar gluten and sugar. The squeamish thing is, you'll employ the entire batch of sauce to make these stuffed peppers. If you similar, yous can even make a double batch of the sauce and freeze it for adjacent fourth dimension!

The really great affair almost this recipe is that it makes eight servings in two 9 by 13-inch goulash dishes. It's perfect if you're feeding a crowd or if yous want to freeze one of the dishes for some other meal; or you could pay it forward and surprise a lucky neighbour with dinner.

If y'all don't like spicy food and you're worried nearly the spice level here, I can assure you that information technology's non spicy hot. It has a not bad residuum of flavors and a dainty complexity from the sauce, simply fifty-fifty my mom who is the most spicy nutrient-averse person I know (seriously…I've seen toddlers chow downwards on food that'due south spicier than my mom tin can handle) went crazy for it.

I tried to keep this dish pretty low-carb as well; not merely did I skip the batter that'due south normally on Chilies Rellenos, but in that location'due south no rice in our stuffed pepper filling, and I didn't even utilize beans either (which are of course good for you and delicious, but likewise tend to be a bit high in carbs). I promise though, you really won't miss the carbs here.

Don't exist surprised when your family unit asks you to add this recipe to your regular dinner rotation!

Cheesy Beef-Stuffed Poblano Peppers with Easy Roasted Tomato Chili Sauce {Freezer-Friendly}

Prep fourth dimension: 30 mins

Cook fourth dimension: 50 mins

Total fourth dimension: 1 60 minutes xx mins

Yield:ii (9 by 19-inch casserole dishes); 8 servings

• 3 tablespoons olive oil
• two (fourteen.5 oz/411 thousand) cans diced tomatoes, juices drained but reserved
• 1 medium-large onion, chopped into large chunks
• six big cloves garlic, peeled and left whole
• five teaspoons ground chili pulverization
• one teaspoon footing cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked sweet paprika
• ½ teaspoon salt
• ¼ teaspoon footing blackness pepper

• 1.33 lbs (600 k) ground beef (I use organic 85% lean)
• 1 medium-large onion, diced
• 4 large cloves garlic, minced
• 8 oz (230 g) foam cheese, at room temperature
• ½ cup (120 ml) Easy Roasted Lycopersicon esculentum Chili Sauce (salve the balance to pour in the bottom of the goulash dish)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon ground chili powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

• eight medium-large poblano peppers, halved and de-seeded
• 8 oz (230 g) cheddar cheese, shredded
• 2 oz (threescore g) Mexican Cotija cheese, crumbled (or substitute crumbled feta or goat cheese if you tin't detect Cotija), for garnish
• 2 tablespoons fresh chopped cilantro, for garnish

1. For the sauce, preheat the oven to 450F. Stir together the oil, diced tomatoes, onion, and garlic and spread it out in a ix by thirteen-inch goulash dish. Roast until the vegetables are starting to char in places, nigh 20 to 30 minutes, stirring once halfway through. Absurd slightly and and so transfer to a blender along with the reserved tomato juice and spices and process until polish. Measure out ½ cup to use in the filling and set the rest bated for at present.
2. While the sauce roasts, make the filling. To do so, add the beef, onion, and garlic to a big, deep skillet over medium-high rut. Melt (uncovered) until the beef is browned and the onion is translucent, most 10 minutes, stirring occasionally. Plow the rut downwards to medium-low and stir in all remaining ingredients; go along stirring until the mixture is polish and creamy, near two minutes. Plough off the heat.
3. Pour the remaining Easy Roasted Tomato Chili Sauce into 2 (9 past 13-inch) casserole dishes and spread information technology out in an fifty-fifty layer. Spoon the beef filling into the poblano halves and accommodate them in the bottom of the two casserole dishes. At this point, you can either bake or freeze the stuffed peppers.
4. To broil the peppers, preheat the oven to 400F and bake (uncovered) until the peppers are softened, near xx minutes. Sprinkle on the cheddar cheese and run information technology under the broiler until melted.
5. Sprinkle on the Cotija and cilantro and serve.

Make-Ahead: Yous can make the sauce and the filling and store them in separate closed containers in the fridge upward to 3 days ahead.

Freezer-Friendly: Consummate Steps 1 through 3; let the peppers cool completely and so wrap well in plastic wrap and freeze for up to 3 months. To terminate cooking, thaw the peppers in the fridge overnight so continue with Steps iv and five.

3.5.3251

baroneseellive.blogspot.com

Source: https://www.anediblemosaic.com/cheesy-beef-stuffed-poblano-peppers-with-easy-roasted-tomato-chili-sauce-freezer-friendly/