Name: Cheesy Beef-Stuffed Poblano Peppers with Easy Roasted Tomato Chili Sauce {Freezer-Friendly}
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 2 (9 by 19-inch casserole dishes); 8 servings
Ingredients: 3 tablespoons olive oil; 2 (14.5 oz/411 g) cans diced tomatoes, juices drained but reserved; 1 medium-large onion, chopped into large chunks; 6 large cloves garlic, peeled and left whole; 5 teaspoons ground chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; ½ teaspoon smoked sweet paprika; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1.33 lbs (600 g) ground beef (I use organic 85% lean); 1 medium-large onion, diced; 4 large cloves garlic, minced; 8 oz (230 g) cream cheese, at room temperature; ½ cup (120 ml) Easy Roasted Tomato Chili Sauce (save the rest to pour in the bottom of the casserole dish); 1 teaspoon Worcestershire sauce; 1 teaspoon ground chili powder; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 8 medium-large poblano peppers, halved and de-seeded; 8 oz (230 g) cheddar cheese, shredded; 2 oz (60 g) Mexican Cotija cheese, crumbled (or substitute crumbled feta or goat cheese if you can’t find Cotija), for garnish; 2 tablespoons fresh chopped cilantro, for garnish