Ingredients

The following ingredients have 4 Servings
  • 4 poblano peppers ((Note 1))
  • 2 cups shredded cheddar cheese ((Note 2))
  • 1 pound ground beef ((Note 3))
  • 1 (8-ounce) can tomato sauce
  • 1.5 teaspoons table salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne

Instruction

  • Cook Beef: Add beef to high-sided pan (Note 4) over medium-high heat. Crumbling beef with stiff utensil, cook until browned and released juices have evaporated, about 6 minutes.
  • Add Tomato Sauce: Reduce to medium heat, and stir in tomato sauce to coat beef, about 1 minute. Simmer until sauce is thickened and clings to meat, stirring frequently, about 5 minutes.
  • Add Seasonings: Stir in salt, oregano, cumin, and cayenne until well-mixed, about 1 minute. Turn off heat. Transfer tomato-meat sauce to large mixing bowl using slotted spoon, leaving behind any excess grease in pan. Set aside to cool while cutting poblanos in next step.
  • Stuff Poblanos: Preheat oven to 400 F. Slice each poblano pepper in half lengthwise, remove seeds (Note 5), and place on baking half sheet lined with parchment paper or foil. Add cheddar cheese to bowl with tomato-meat sauce, stirring until well-mixed. Stuff each halved pepper with mixture.
  • Bake & Serve: Bake uncovered at 400 F until peppers are tender, about 20 minutes. Let cool on baking sheet for 10 minutes before transferring to serving plates. Serve warm (Note 6) and store any leftovers (Note 7).