Baked Beef Chile Rellenos

At a roadside vegetable stand, I was thrilled to find beautiful Anaheim peppers for sale.  I bought six and knew exactly what I was going to do with them.

But the first step is grilling or roasting the peppers to remove the outer skin.  If using a gas grill, preheat until the temperature reaches 500 degrees F.  Lightly brush peppers with olive oil and place on hot grill grates.  Lower heat, so it remains around 400 degrees F. Let the peppers char on all sides, as shown below.

When peppers are well charred, remove from grill and place in a large plastic bag.  Close the bag tightly, and let the peppers steam and cool.  When the peppers are cooled enough to handle, remove from bag and carefully remove and discard the charred outer layer of the peppers.

Using a sharp knife, carefully make a slit lengthwise in the pepper and remove the inner seeds and membranes.  Discard.

Now we'll make our filling.

1 1/2 lbs. ground chuck

2 t. minced garlic

2 T. chopped cilantro

kosher salt

freshly ground black pepper

3 T. taco seasoning

1 cup of water

2 cups shredded Mexican blend cheese, divided

In a large skillet, brown ground chuck over medium-high heat.  Drain fat from skillet and discard.

Add garlic, cilantro, salt and pepper, taco seasoning, and water.  Stir well and allow to cook until the mixture has thickened, about 3 - 4 minutes.

Stir in 1 cup of the cheese and allow to melt.  Remove from heat.

Preheat oven to 375 degrees F.  Spray a 9 x 13 baking dish with non-stick spray.  Place prepared peppers into baking dish.

Carefully evenly spoon the beef mixture into each pepper.

Bake for 25 minutes.  Remove from oven and top with the remaining 1 cup of shredded cheese.  Place under broiler until cheese has browned and is bubbling hot.

Let rest for 5 minutes before serving.  Top with additional chopped cilantro and sour cream.

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