Chiles Capones (Stuffed Poblano Peppers)

Step 1

Heat broiler. Place poblanos on a baking sheet and broil 6–8 minutes, turning every 2 min, until blackened all over.

Step 2

Transfer peppers to a bowl and cover with plastic wrap. Let steam 10 minutes until skin loosens easily.

Step 3

Peel away blackened skin under cool running water. Make a slit along one side and remove seeds, keeping pepper intact.

Step 4

Heat 1 tbsp olive oil in a large skillet over medium-high. Brown ground pork, breaking up with spoon, until no pink remains, ~6 minutes.

Step 5

Add diced onion and cook 3 minutes until softened and translucent.

Step 6

Stir in minced garlic and cumin. Cook 1 minute until fragrant, then remove filling to a plate.

Step 7

Pour crushed tomatoes into the same skillet. Season with salt and pepper. Simmer 5 minutes until slightly reduced.

Step 8

Preheat oven to 350°F. Spread thin layer of tomato sauce on bottom of a baking dish.

Step 9

Stuff each roasted pepper with 1/4 of the pork filling. Arrange peppers in baking dish seam-side up.

Step 10

Pour remaining tomato sauce over peppers. Top each with shredded cheese.

Step 11

Bake 15 minutes until cheese is melted and bubbly. Serve hot with a spoon of sauce drizzled over.