Ingredients:

  • 6 large Anaheim peppers (approx. 1.5 lbs)
  • 1/2 cup water or beef broth
  • 1 lb lean ground beef
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups cooked white rice
  • 1 can (8 oz) tomato sauce
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups shredded Monterey Jack or Pepper Jack cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Slice the Anaheim peppers in half lengthwise. Use a spoon to scrape out the seeds and membranes, then gently press the halves to flatten them slightly.
  2. In a large skillet over medium-high heat, brown the ground beef until no longer pink.
  3. Stir in the diced onion and garlic, cooking until the onions are translucent.
  4. Stir in the cumin, smoked paprika, salt, and black pepper.
  5. Fold in the cooked rice and tomato sauce, stirring until the mixture is cohesive and glossy, then remove from heat.
  6. Preheat oven to 375°F (190°C). Place the pepper halves in a 9x13 inch baking dish and pour water or broth into the bottom of the pan.
  7. Scoop the beef mixture into each pepper, pressing down slightly, and top each pepper with a handful of shredded cheese.
  8. Cover the dish with foil and bake for 20 minutes.
  9. Remove the foil and bake for an additional 25 minutes until the peppers are tender and the cheese is brown and bubbly.
  10. Garnish with chopped fresh parsley before serving.