How To Make Pedro Mexican Restaurante Chiles Rellenos Recipe
Roasted poblano peppers stuffed with savory meat filling and topped with zesty tomato sauce and melted cheese.
Serves:
Ingredients
- 4 large poblano peppers
- 1/2 lb ground beef
- 1/2 cup cooked rice
- 1/2 onion, chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 cup canned diced tomatoes
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh cilantro
Instructions
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Preheat oven to 375°F.
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Place poblano peppers on a baking sheet and roast until skin is blistered, about 15-20 minutes. Let cool and peel off skin.
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In a large skillet, cook ground beef over medium heat, breaking it up with a wooden spoon, until browned and cooked through. Drain any excess fat.
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Add cooked rice, onion, garlic, salt, and pepper to the skillet. Stir until combined and cooked through, about 5 minutes.
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Carefully stuff poblano peppers with meat filling and place in a baking dish.
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In a blender or food processor, puree canned tomatoes, cumin, and oregano until smooth. Pour tomato sauce over stuffed peppers.
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Top with shredded mozzarella cheese and bake in the oven until cheese is melted and bubbly, about 15-20 minutes.
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Garnish with chopped cilantro and serve hot.
Nutrition
- Calories : 262kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 67mg
- Sodium : 555mg
- Total Carbohydrates : 16g
- Dietary Fiber : 3g
- Sugar : 7g
- Protein : 19g
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