Cheese-Stuffed Peppers: Chile Rellenos

Name: Cheese-Stuffed Peppers: Chile Rellenos
Prep time: 58 min
Cook time: 58 min
Total time: 58 min
Yield: 8
Cuisine: Global
Ingredients: 8 inches 16 Anaheim peppers, stems and seeds removed; 237 milliliters blue cornmeal; 1 teaspoon minced fresh rosemary leaves (stripped from 1 or 2 large sprigs); 3 larges fresh sage leaves, minced; 1 Tbsp minced fresh thyme leaves (stripped from about 4 or 5 sprigs); 113 grams cup crumbled goat cheese (about; 4 Tbsps grapeseed oil (2 tablespoons to brush on peppers and 2 to saute); 237 milliliters grated Monterey Jack cheese (from about a 6-ounce piece before grating)

You can never have too many side dish recipes, so give Cheese-Stuffed Peppers: Chile Rellenos a try. This recipe serves 8. Watching your figure? This gluten free and vegetarian recipe has 230 calories, 8g of protein, and 15g of fat per serving. From preparation to the plate, this recipe takes about 58 minutes. A mixture of anaheim peppers, cornmeal, grapeseed oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 450 degrees F.

Equipment you will use

Oven

Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes.

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Peppers

Cooking Oil

Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag.

Ingredients you will need

Peppers

Equipment you will use

Roasting Pan

Ziploc Bags

Tongs

Aluminum Foil

Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.

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Pepper

In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.

Ingredients you will need

Goat Cheese

Monterey Jack Cheese

Rosemary

Thyme

Sage

Equipment you will use

Bowl

Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture.

Ingredients you will need

Peppers

Cheese

Pepper

Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet.

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Cooking Oil

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Frying Pan

Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.

Ingredients you will need

Cornmeal