Ingredients:

  • 6 large Anaheim peppers (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced (approx. 5 oz / 140g)
  • 3 cloves garlic, minced
  • 1 cup cooked white rice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup tomato sauce
  • 1 cup shredded Monterey Jack cheese
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Slice the tops off the Anaheim peppers and carefully scrape out the seeds and membranes with a spoon. Brush the exterior of each pepper with olive oil. Slice a tiny sliver off the bottom of each pepper to create a flat base.
  2. Heat a large skillet over medium-high heat. Add the ground beef and onion, cooking until the meat is mahogany-colored and no longer pink.
  3. Stir in the minced garlic, cumin, smoked paprika, salt, and pepper.
  4. Pour in the tomato sauce and stir in the cooked rice, simmering for 3-5 minutes until the mixture is cohesive.
  5. Preheat the oven to 375°F (190°C).
  6. Spoon the beef mixture into each pepper, pressing down gently but avoiding over-packing.
  7. Place the peppers snugly in a 9x13 inch baking dish to prevent tipping. Top each pepper with Monterey Jack cheese.
  8. Bake for 20-25 minutes until the peppers are tender and the cheese is bubbling and golden-brown.
  9. Garnish with chopped fresh cilantro before serving.