Chile Rellenos

My boyfriend, Stephen, has just one meal that he cooks for himself. The meal has appropriately been dubbed 'The Concoction". I will spare your appetite the details of this recipe. This is yet another reason for me making meals for him to eat throughout the week. This is the 2nd of the three meals.

Chile Rellenos

4 Poblano peppers

1 c. rice

1 1/2 lb. ground beef

1/2 onion, chopped

salt and pepper

1 T. chili powder

1 t. cumin

2 t. ground red pepper

1 t. garlic powder

1-15 oz. can tomato sauce

mozzarella cheese

Cook rice according to box directions, set aside. Slice poblano pepper down one side and remove seeds and ribs. Flatten pepper out on sheet pan and roast in oven until blistered on both sides.

Brown beef in a skillet. Season with salt, pepper, chili powder, cumin, ground red pepper and garlic powder. Add onions, cook for 4-5 minutes. Stir in rice and tomato sauce. On sheet pan, lay peppers flat, skin side down. Top the pepper with beef and rice filling, top with cheese and broil in oven until cheese is melted.