I felt like going to Mexico last week, so I made up this dish. It was so easy and yummy. It's not glamorous and there are many versions out there, but it's really great for one of the cold nights we are about to endure. Pair with favorite beverage, beer, margarita or robust red wine.
STUFFED PEPPERS (Chili Rellenos) - Preheat oven to 375 degrees.
1/4 c. cooking oil
1 large onion, medium to large dice
1 clove garlic, minced
1 lb. ground beef
1/4 c. favorite salsa, low to medium heat level depending on your heat tolerance, plus more for serving
1/2 T. cumin
Salt, Pepper, to taste, add a little Aleppo pepper if you have it.
3 - 4 large mild peppers, bell or Anaheim.
1/2 c. cheddar or other favorite cheese, shredded
Optional toppings: pico de gallo, sour cream, cilantro, pickled jalapeños.
Put on your flip flops, turn up the thermostat, pour yourself a cerveza and turn on your favorite spicy summer music. In a skillet sauté onions on medium heat until translucent 8-12 minutes. Add garlic and sauté until fragrant (1 minute). Add beef and brown. Add salsa, cumin, salt and pepper. Remove from heat. For bell peppers, remove top in a horizontal slice and discard. For Anaheim, slice lengthwise on one side. Remove ribs and seeds. Stuff peppers with meat mixture and stabilize on baking dish or cookie sheet (you may have to trim the bottom of the bell pepper a little to make it stand up). Top with shredded cheese. Cook for 30 minutes or until peppers are tender. Dance around your kitchen while you set the table. Serve with desired toppings and imagine you're listening to the waves on a white, sandy Yucatan beach.