Recipe courtesy of Robert Irvine
Print
Cheese-Stuffed Peppers: Chile Rellenos
Total:
58 min
Prep:
25 min
Inactive:
15 min
Cook:
18 min
Yield:
8 servings of 2 peppers each
Level:
Intermediate
Total:
58 min
Prep:
25 min
Inactive:
15 min
Cook:
18 min
Yield:
8 servings of 2 peppers each
Level:
Intermediate

Ingredients

  • 16 (8-inch) Anaheim peppers, stems and seeds removed
  • 4 tablespoons grapeseed oil (2 tablespoons to brush on peppers and 2 to saute)
  • 1 cup grated Monterey Jack cheese (from about a 6-ounce piece before grating)
  • 1 cup crumbled goat cheese (about 4 to 6 ounces)
  • 1 tablespoon minced fresh thyme leaves (stripped from about 4 or 5 sprigs)
  • 1 teaspoon minced fresh rosemary leaves (stripped from 1 or 2 large sprigs)
  • 3 large fresh sage leaves, minced
  • 1 cup blue cornmeal

Directions

Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.

In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.

Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.

Transfer to a platter and let rest for 5 minutes before serving.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Chile Rellenos

Recipe courtesy of Charlie's Restaurant and Bar

Stuffed Poblano Chiles ("Chiles Rellenos")

Recipe courtesy of Marcela Valladolid

Chiles Rellenos with Cherry Tomato Salsa

Recipe courtesy of Clarissa Dickson Wright

Migas-Filled Chile Rellenos with Pulled Chicken, Tomato Salsa and Chiuhaha Sauce

Recipe courtesy of Bobby Flay

Chiles Rellenos de Frijol con Salsa de Aguacate: Poblano Chiles Stuffed with Refried Beans Served with a Guacamole Sauce

Recipe courtesy of Patricia Quintana

Bell Peppers Stuffed with Rice in Tomato Sauce (Pimientos Rellenos de Arroz con Salsa de Tomates)

Recipe courtesy of Claudia Roden

Grilled Green Chile-Stuffed Pepper Steaks Wrapped in Bacon

Recipe courtesy of Dave DeWitt