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Cheesy Beef-Stuffed Poblano Peppers with Easy Roasted Tomato Chili Sauce {Freezer-Friendly}
AN EDIBLE MOSAIC23Ingredients
80Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 3 Tbsp. olive oil
- 2 cans diced tomatoes (14.5 oz/411 g) with juices, drained but reserved)
- 1 onion (medium-large, chopped into large chunks)
- 6 cloves garlic (peeled and left whole)
- 5 tsp. chili powder (ground)
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. sweet paprika (smoked)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 1/3 lb. ground beef (600 g, I use organic 85% lean)
- 1 onion (medium-large, diced)
- 4 cloves garlic (minced)
- 8 oz. cream cheese (230 g, at room temperature)
- 1/2 cup chili sauce (120 ml, Easy Roasted Tomato, save the rest to pour in the bottom of the casserole dish)
- 1 tsp. worcestershire sauce
- 1 tsp. chili powder (ground)
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 8 poblano peppers (medium-large, halved and de-seeded)
- 8 oz. cheddar cheese (230 g), shredded)
- 2 oz. cotija cheese (60 g) Mexican, crumbled, or substitute crumbled feta or goat cheese if you can’t find Cotija, for garnish, optional)
- 2 Tbsp. chopped cilantro (fresh, for garnish, optional)
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