Chiles Rellenos (Stuffed Peppers) Recipe

Preheat broiler. Place peppers on a baking sheet and broil, turning occasionally, until skin is charred. Transfer peppers to a plastic bag and let steam for 10 minutes. Remove skins, make a small slit on each pepper, and remove seeds.

In a skillet, cook ground beef or chicken over medium heat until browned. Add onion and garlic, cook until onion is translucent. Stir in cumin, chili powder, salt, and pepper. Remove from heat and stir in half of the cheese.

Stuff each pepper with the meat and cheese mixture, being careful not to overstuff. Close the slits with toothpicks.

In a large skillet, heat vegetable oil over medium-high heat. Fry stuffed peppers until golden brown on all sides. Remove and drain on paper towels.

In a saucepan, heat tomato sauce over medium heat. Season with salt and pepper. Pour the sauce over the stuffed peppers and sprinkle with remaining cheese. Cover and cook for 10 minutes, until cheese is melted and the peppers are heated through.

Serve the Chiles Rellenos hot with rice and beans.