Stuffed Chile Rellenos

This is one my honey’s favorite meals, it’s requested at least twice a month! Most Chile Rellenos that you find in the restaurants are deep fried and not the healthiest! I had to find an alternative if I was going to be making this for my family because I’m trying to cook healthier for all of us, so this is what I came up with!

Ingredients:

Poblano Peppers

Ground Chuck Beef

Garlic

Tomato Sauce

Green Pepper

Onion

Salt/Pepper

I love making Picadillo, in this recipe I fill the peppers with it, but you can also have it on a tostada, over rice or just in a taco! YUM!

picadillo

Cook the ground chuck beef in a skillet and drain. Once browned you can add in 1/2 tsp of garlic and salt and pepper to taste. Then chop the green pepper and onion, and add it to the beef. Pour in a 1/2 cup of tomato sauce and let is simmer.

Preparing the peppers is super easy! In a small skillet put on medium/hot and add a few splashes of water, after a few minutes add the peppers and let them get grilled and blistered. It only takes a few moments because the skillet is already hot! After they are sizzling and have blisters, remove the peppers from the skillet and put them directly into a ziplock bag for about 10 min. This helps soften the peppers to remove the skin and seeds.

stove-pep

It should be really easy to remove the skin, after that part is done… cut open the peppers and cut off the stem and take out the seeds. In another skillet, add a can of tomato sauce with salt and pepper to taste. I set each peppers in the sauce and fill it with the picadillo, top with cheese and let is simmer.

Of course I always make Mexican rice because it’s the side (pictured above)

peppers