Description
This Ultimate Baked Beef Chiles Rellenos Casserole combines charred poblano peppers stuffed with a flavorful ground beef filling, topped with a luscious mixture of eggs and melted cheese. Perfectly baked, it offers a comforting and hearty meal ideal for cozy nights.
Ingredients
Scale
Peppers
- 4 pieces Poblano Peppers (Swap with Anaheim or jalapeño for extra heat)
Filling
- 1 pound Ground Beef (Substitute with ground turkey for a leaner option)
- 1 medium Onion (Shallots can be used for milder taste)
- 2 cloves Garlic (Fresh or garlic powder can be used)
- 1 teaspoon Spices (e.g., cumin, paprika) (Adjust to preferred seasoning)
- Salt & Pepper to taste (Essential for flavor)
Topping
- 4 large Eggs (Acts as a binder)
- 2 cups Cheese (e.g., Cheddar or Monterey Jack) (Use dairy-free for plant-based)
Instructions
- Prep the Peppers: Start by roasting the poblano peppers over an open flame or under the broiler until they’re nicely charred. Once done, let them cool and peel off the skin.
- Make the Filling: In a skillet, sauté chopped onions and minced garlic until they’re soft and translucent. Add the ground beef along with your chosen spices, cooking until well-browned.
- Stuff the Peppers: Carefully fill each roasted pepper with your savory beef mixture, pressing down gently to ensure they are well packed.
- Assemble the Casserole: Place the stuffed peppers in a greased baking dish. Whisk together the eggs and cheese, then pour this mixture evenly over the peppers.
- Bake: Cover the dish with foil and bake at 350°F (175°C) for about 30-40 minutes. Remove the foil for the last 10 minutes to allow the cheese to brown slightly and set.
- Cool and Serve: Let the casserole rest for a few minutes before slicing to help it set. Serve warm for a delicious, comforting meal.
Notes
- You can substitute ground beef with ground turkey for a leaner filling option.
- For extra heat, switch poblano peppers with jalapeño or Anaheim peppers.
- Dairy-free cheese can be used to make this recipe plant-based friendly.
- Roasting the peppers under a broiler or over an open flame adds smoky flavor and makes peeling easier.
- Allow the casserole to rest after baking to improve slicing and serving consistency.
