Cheese-Stuffed Poblano Peppers

Turn the gas stove burner to its maximum heat setting and carefully position poblano peppers directly above the flame using a pair of tongs. Rotate the peppers until their outer skins are nicely browned and charred, taking care not to burn yourself. Allow the peppers to cool down completely.

Next, heat a generous amount of olive oil in a large skillet over a moderate heat level; add diced onion and minced garlic to the pan. Cook and stir the mixture until the onion is softened and translucent, approximately 5 minutes. Introduce ground beef into the skillet and cook, stirring constantly, until the meat is browned and crumbly, typically taking 5 to 7 minutes. Add chili powder, cumin, salt, and pepper to the skillet and stir well.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Subsequently, place the cooled poblano peppers in a non-stick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper, making sure to leave the peppers as intact as possible. Spoon some of the ground beef mixture into each pepper, followed by a layer of the remaining beef on top. Cover the dish with enchilada sauce and cover it with aluminum foil.

Bake the dish in the preheated oven for 15 minutes. Remove the foil and sprinkle shredded Cheddar cheese over the peppers. Continue baking until the peppers are bubbly, fragrant, and tender, taking an additional 45 minutes.