Cheesy Beef-Stuffed Poblano Peppers with Easy Roasted Tomato Chili Sauce {Freezer-Friendly}
INGREDIENTS
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Sauce
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3 tablespoons olive oil
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2 (14.5 oz/411 g) diced tomatoes, juices drained but reserved
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1 medium-large onion, chopped into large chunks
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6 large cloves garlic, peeled and left whole
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5 teaspoons ground chili powder
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1/2 teaspoon smoked sweet paprika
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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Filling
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1.33 lbs (600 g) ground beef (I use organic 85% lean)
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1 medium-large onion, diced
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4 large cloves garlic, minced
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8 oz (230 g) cream cheese, at room temperature
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1/2 cup (120 ml) Easy Roasted Tomato Chili Sauce (save the rest to pour in the bottom of the casserole dish)
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1 teaspoon Worcestershire sauce
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1 teaspoon ground chili powder
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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Also Needed
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8 medium-large poblano peppers, halved and de-seeded
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8 oz (230 g) cheddar cheese, shredded
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2 oz (60 g) Mexican Cotija cheese, crumbled (or substitute crumbled feta or goat cheese if you can’t find Cotija), for garnish
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2 tablespoons fresh chopped cilantro, for garnish
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