Yvonne's Unstuffed Poblano Casserole

Name: Yvonne's Unstuffed Poblano Casserole
Yield: Serves 8
Ingredients: Cooking spray; 4 poblano chilies, cut in half crosswise and seeded; 1 pound ground beef; 1/2 onion, chopped; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 cups shredded Monterey Jack cheese; 1/4 cup all-purpose flour; 4 large eggs, beaten; 1 1/2 cups milk; 1/4 teaspoon Tabasco

By Sandy Pollock and Crystal Cook

August 30, 2013

When you think about peppers, comfort food usually isn't the first thing that comes to minds. But to us, it means home, and for different reasons. Crystal's mawmaw always made great stuffed peppers, and we put that recipe in our first cookbook. And when Sandy tastes a poblano pepper, she's instantly reminded of this recipe, since Sandy's oldest sister, Yvonne, makes these for her every time she comes home for a visit!

Poblano peppers are smaller and spicier than their bell pepper cousins, but they're not too hot. Fairly mild overall, they pack a ton of flavor. Best of all, they've perfect for stuffing with a variety of ingredients.

freezes well!

For best results, prepare the casserole through step 4. Wrap in foil and freeze for up to 2 months. Thaw the casserole overnight in the refrigerator before baking as stated in the recipe. Note that casseroles that have not been completely thawed may take 15 to 30 minutes longer, so be sure to check for bubbling edges and a hot center.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.