Stuffed Anaheim peppers baked a in ranchero sauce [Expt]

tldr: Was super cold and raining outside, wanted a warm meal. Something that was sort of healthy-ish too. Also, felt like using the cast iron skillet. Hence...

Verdict: It's a keeper! Note to self: play around with the ranchero sauce seasoning

How to make:

There are 4 steps to this dish, the recipe works for 4-5 peppers

inspired by this recipe.

Prepping the peppers and sauce ingredients (3 peppers):

• Preheat over at 425 F (~220 C)

• Use mild peppers like Anaheim or Poblano peppers

• Slit open the peppers and remove most of the seeds. We keep some for the spice.

• lightly brush the peppers with olive oil

• Sauce ingredients: 3 medium size tomatoes cut into half, 1 medium onion thinly sliced, 5-6 garlic cloves. Season with salt and pepper and sprinkle olive oil (0.5 tbsp)

Roasting ingredients and making the sauce:

• Line a baking sheet with a parchment paper and line all the ingredients in a single layer

• Bake for 15 min. Take peppers out, move around the sauce ingredients and continue balking for another 15 min. (don't switch off the oven)

• Blend all the sauce ingredients together with 1 tsp each of - chili flakes, cumin powder, coriander powder, a pinch of sugar, and 1 tbsp lime juice. Add water to get a sauce consistency. Adjust seasoning.

Filling for the peppers (black beans, cheese, cilantro mint chutney):

• Take 3/4 cup cooked black beans (0.5 can) + 0.5 cup cheese of your choice (pepper jack is amazing) + 2-3 tbsp mint cilantro chutney, mix well

• Season with salt if needed

Baking the peppers in ranchero sauce:

• Fill the peppers with the black bean, cheese chutney filling

• Line a cast iron skillet/baking dish with the ranchero sauce

• Place the filled peppers on the sauce

• Bake for 15-20 at 425

Serve hot with tortillas