Beef and Cheese Pepper Bake (Print Version)

# Ingredients:

→ Peppers

01 - Grab 4 big poblano peppers, give them a good roast, then remove their seeds.

→ Meat Mixture

02 - 1 lb of ground beef
03 - Chop up ½ of a medium onion
04 - Mince 2 garlic cloves
05 - 1 tsp of pepper
06 - A teaspoon of cumin
07 - Use ½ tsp of red pepper flakes

→ Cheese

08 - 1 ½ cup of sharp cheddar cheese, shredded
09 - Grab 1 ½ cups of Monterey Jack cheese, shredded
10 - Get 1 cup of Pepper Jack cheese, shredded

→ Egg Mixture

11 - Combine 1 ½ cups half-and-half
12 - Use 5 eggs
13 - Add ⅓ cup of all-purpose flour

# Instructions:

01 - Warm up your oven to 450°, prep a baking tray with foil, and coat it with non-stick spray. After cleaning and drying the peppers, toss them onto the tray. Roast until the skins turn black and blistery, turning them every now and then. Expect about 20-25 minutes for that.
02 - When they’re done roasting, take the peppers out and place them in a glass bowl. Seal it with plastic wrap and let everything sit for 15 minutes to cool. Once cooled, peel off the skin, cut the peppers lengthwise, and rinse out the seeds. Dry them off.
03 - Brown the ground beef along with the chopped onion and minced garlic in a large pan. Stir in the pepper, crushed red peppers, and cumin. After the beef is fully cooked, drain any grease and put the beef back in the pan.
04 - Spray a 2 ½ quart casserole dish with non-stick spray. Start layering by laying down peppers, then ¾ cup of Monterey Jack cheese, half the beef mixture, ½ cup of Pepper Jack cheese, and ½ cup of sharp cheddar. Repeat the layers and finish off with sharp cheddar.
05 - Whisk the eggs, flour, and half-and-half in a small bowl, then pour that right over your casserole layers.
06 - Bake at 350° without a cover for 30-35 minutes. Sprinkle the last ½ cup of cheddar cheese on top and bake another 15 minutes or so.
07 - When the cheese on top is nicely browned, pull the dish out of the oven and pair it with some refried beans, rice, or your favorite side dish.

# Notes:

01 - This recipe is inspired by Taste of Home.
02 - Pair it with Mexican favorites like rice, beans, or other sides.

Back