Stuffed Chile Relleno Recipe

• servings: 8 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

4 poblano peppers (rinsed, halved and seeded)

5 cups Prepared Ground Beef Picadillo

2 cups shredded Mexican Blend Cheese

Sour Cream for garnish (optional)

Chopped Cilantro or Green Onions for garnish (optional)

Directions

Turn on the broiler and line a cookie sheet with parchment paper.

Wash and half poblano peppers and remove seeds. Place poblanos skin side up on a cookie sheet and place directly under a broiler for 5 to 10 minutes or until skin is blackened. Flip the peppers over and move to a middle rack. Cook for an additional 5 minutes.

Remove the poblano peppers from the oven. Set oven temperature to 350° F.

Let the peppers cool for 5 minutes, then gently remove any loosened skin from poblanos. Do this gently so you don’t tear the poblanos. Do not wash the poblano peppers or you will remove their delicious flavor.

Turn poblano peppers open-side up and fill with the picadillo con papas.

Sprinkle stuffed poblanos with cheese and place in the preheated oven. Bake for 10 minutes.

Remove the stuffed poblano peppers from the oven, and just before serving, drizzle with sour cream and chopped cilantro or green onions to garnish.

Nutrition

• Calories: 448 kcal
• Total Fat: 34 g
• Saturated Fat: 14 g
• Cholesterol: 117 mg
• Sodium: 313 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 32 g