Stuffed Poblano Peppers

Step 1: Preheat the broiler.

Step 2: Place the poblanos on a foil-lined baking sheet; broil 3 inches from the heat for 12 minutes or until blackened, turning after 6 minutes.

Step 3: Place in a paper bag. Fold the top to close tightly. Let stand for 15 minutes. Peel and discard the stems. Cut a lengthwise slit in each pepper; discard the seeds and membranes. Set aside.

Step 4: While the poblanos broil, place the ancho chiles in a bowl. Cover with boiling water; let stand for 10 minutes. Drain.

Step 5: Reduce the oven temperature to 400°.

Step 6: Heat a large skillet over medium heat. Add the oil to the pan and swirl to coat. Add the onion and garlic; cook for 4 minutes or until crisp tender. Reserve half of the onion mixture.

Step 7: Add 1/2 teaspoon salt, black pepper, and beef to the skillet. Cook for 8 minutes or until the beef is done, stirring to crumble the beef. Remove from the heat.

Step 8: Add the cream cheese, stirring until well combined. Sit in the rice and half of the queso fresco.

Step 9: Place the ancho chiles, reserved onion mixture, lime juice, cumin, sugar, tomatoes and the remaining 1/2 teaspoon salt in a blender. Process until smooth.

Step 10: Pour 1 cup tomato sauce into each of 2 8-inch square glass or ceramic baking dishes coated with cooking spray. Open each poblano chile; flatten slightly with your hand. Divide the beef mixture evenly among the chiles. (The chiles will be very full).

Step 11: Arrange 4 chiles in each dish; top evenly with the remaining sauce and queso. Bake at 400° for 20 minutes or until bubbly, or you can freeze the dish at this point. Just wrap the dish tightly in aluminum foil. Sprinkle with cilantro after cooking. Enjoy!