Baked Beef Chiles Rellenos Casserole Mediterranean Version
Baked Beef Chiles Rellenos Casserole (Mediterranean Version) is a flavorful and hearty dish that blends the classic Mexican chiles rellenos with Mediterranean ingredients. This casserole features tender roasted chiles stuffed with a savory mixture of ground beef, onions, garlic, and spices, combined with Mediterranean staples such as feta cheese, olives, and fresh herbs. Baked until bubbly and golden, the casserole offers a delightful fusion of spicy, savory, and tangy flavors. It’s a comforting and unique twist on traditional chiles rellenos, perfect for a satisfying meal any night of the week.
INGREDIENTS:
For the Casserole:
6-8 large poblano peppers (or bell peppers for a milder option)
1 lb (450 g) ground beef or turkey
1 onion, finely chopped
2 cloves garlic, minced
1 cup cooked quinoa or rice
1 cup crumbled feta cheese
1/2 cup chopped black olives
1/2 cup chopped fresh parsley or basil
1 can (14 oz) diced tomatoes
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper to taste
Olive oil for cooking
For the Topping:
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
Instructions:
1. Prepare the Peppers:
Preheat the oven to 400°F (200°C).
Roast the poblano peppers directly on the oven rack or a baking sheet for about 20 minutes, turning occasionally, until the skins are blackened and blistered.
Transfer the peppers to a bowl and cover with plastic wrap to steam for about 10 minutes. Peel off the skins, remove the seeds, and set aside.
2. Cook the Filling:
In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and ground beef. Cook until the beef is browned and fully cooked. Drain any excess fat.
Stir in the cooked quinoa or rice, diced tomatoes, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
Remove from heat and mix in the crumbled feta cheese, chopped olives, and fresh herbs.
3. Assemble the Casserole:
Preheat the oven to 375°F (190°C).
Carefully stuff each roasted pepper with the beef mixture. Place the stuffed peppers in a baking dish.
Sprinkle the shredded mozzarella or cheddar cheese and Parmesan cheese on top.
4. Bake:
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the peppers are tender.
5. Serve:
Allow the casserole to cool for a few minutes before serving. Garnish with additional fresh herbs if desired.
Notes:
Substitutes: If preferred, you can use bell peppers instead of poblano for a milder taste.
Vegetarian Option: Substitute the beef with lentils or a plant-based meat alternative, and use extra feta and olives for flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
This Mediterranean twist on chiles rellenos offers a unique and satisfying combination of flavors that’s perfect for a comforting meal.