Ingredients:

  • 6 large Anaheim peppers, deseeded and sliced into strips
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups cooked long-grain white rice
  • 1 can (14.5 oz) fire-roasted diced tomatoes, drained
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 8 oz cream cheese, softened
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup Sharp Cheddar cheese, shredded
  • 1/4 cup sour cream

Instructions:

  1. Preheat the broiler to high. Toss sliced Anaheim peppers with olive oil and salt on a baking sheet.
  2. Broil the peppers for 5-7 minutes, turning once, until the skins are blistered and mahogany-colored. Remove from heat and set aside.
  3. In a large skillet over medium-high heat, brown the ground beef until no longer pink, then drain the excess fat.
  4. Add the diced onion and garlic to the skillet, sautéing for 3-4 minutes until translucent.
  5. Stir in the chili powder, cumin, and smoked paprika, toasting the spices for 60 seconds.
  6. Fold in the cooked rice and drained fire-roasted tomatoes. Stir until the rice is evenly coated in beef juices, then remove from heat.
  7. Spread the beef and rice mixture into the bottom of a 9x13 inch baking dish.
  8. Layer the roasted Anaheim peppers over the beef mixture.
  9. In a mixing bowl, combine softened cream cheese, Monterey Jack, Sharp Cheddar, and sour cream. Spread the cheese mixture evenly over the peppers.
  10. Bake in the oven until the cheese is bubbling and golden brown.