Gluten-Free Chiles Rellenos with Walnut Sauce

local_grocery_store Ingredients

• 4 large poblano peppers, roasted, peeled, and seeded
• 1 lb ground beef, cooked and seasoned with salt, pepper, and cumin
• 1 cup cooked rice
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro, optional
• 1 cup walnuts, toasted and ground
• 1 cup milk
• 1/2 cup queso fresco, crumbled
• 1/4 cup pomegranate seeds, for garnish

restaurant_menu Method

1. 1.Preheat oven to 350°F.
2. 2.In a large bowl, mix together the cooked ground beef, cooked rice, chopped onion, minced garlic, and chopped cilantro (if using).
3. 3.Stuff each roasted poblano pepper with the beef and rice mixture.
4. 4.To make the walnut sauce, blend the ground walnuts, milk, and crumbled queso fresco in a blender until smooth.
5. 5.Pour the walnut sauce over the stuffed poblano peppers.
6. 6.Bake for 30 minutes, until the sauce is bubbly and the peppers are heated through.
7. 7.Garnish with pomegranate seeds and serve hot.

lightbulb_outline Tips

• chevron_rightIf you can't find queso fresco, you can use feta cheese instead.
• chevron_rightTo save time, you can use store-bought roasted peppers instead of roasting them yourself.
• chevron_rightThis dish can be made ahead of time and reheated in the oven before serving.