Cheese-Stuffed Peppers: Chile Rellenos

Difficulty: Intermediate
Servings: 8 servings (2 peppers each)
Nutrition per Serving (1 of 8): Calories 297, Total Fat 18 g, Saturated Fat 7 g, Carbohydrates 25 g, Fiber 2 g, Sugar 5 g, Protein 12 g, Cholesterol 27 mg, Sodium 217 mg
Total Time: 58 minutes
Preparation: 25 minutes
Cooking: 18 minutes
Resting Time: 15 minutes

16 (8-inch) Anaheim peppers, de-stemmed and seeded
4 tablespoons grapeseed oil (2 tablespoons for brushing peppers, 2 tablespoons for sauting)
1 cup freshly grated Monterey Jack cheese (about 6 ounces)
1 cup crumbled goat cheese (4 to 6 ounces)
1 tablespoon fresh thyme leaves, minced (from 4 to 5 sprigs)
1 teaspoon fresh rosemary leaves, minced (from 1 or 2 large sprigs)
3 large sage leaves, finely chopped
1 cup blue cornmeal

Discover the irresistible flavors of Cheese-Stuffed Peppers: Chile Rellenosa crowd-pleasing dish that blends smoky roasted peppers with creamy, herbed cheese for an unforgettable bite. Perfect for home cooks ready to impress, this intermediate recipe yields 8 servings in just 58 minutes.

Preheat oven to 450F. Brush each pepper lightly with 2 tablespoons grapeseed oil and roast on a baking sheet until skins blacken, about 10 minutes. Cover with foil or transfer to a plastic bag to sweat for 15 minutes, making skins easy to peel.
Mix Monterey Jack, goat cheese, minced thyme, rosemary, and sage in a bowl until well combined and creamy.
Peel charred skins from peppers. Stuff each with about 2 tablespoons cheese mixture. Heat remaining 2 tablespoons oil in a large skillet over medium. Roll stuffed peppers in blue cornmeal spread on wax paper. Sear in skillet on all sides, starting with 2 undisturbed minutes for a golden, caramelized crust that stays put.
Transfer to a plate and rest 5 minutes. Serve hot and watch them disappear!