This is a slightly different recipe than my Chili Rellenos Bake. I kind of – sorta mixed two recipes and came up with this one. I do not roast the peppers to remove the skins. The longer cooking time softens the skin enough to be tender. My brother and a friend of mine told me not to change a thing. My friend said that is highest compliment he can give for a dish. 🙂 I appreciate you. And my brother has escaped that un-named Northeast state also. He is a much needed hand around the place. I hope you enjoy this recipe as much as we did. I can’t brag on the recipe enough.

1 pound Lean Ground Meat – Beef, Venison, Buffalo, Chicken or Turkey
1 small Onion, fine chop
Sea Salt and fresh groud Black Pepper to taste
1 packet of Regular or Hot Taco seasoning
2 cans (4 ozs each) chopped Green Chilies
1 can (15 oz) diced Tomatoes with Chilies, drained
1 can (10 ozs) Green Verde Sauce
2 ozs grated Mexican Blend Cheese
1 package (8 ozs) grated Cheese of your choice
6 Pablano Peppers, cut in half lengthwise and de-seeded, keep the stem end on

Optional toppings:
Sour Cream
Cilantro
Chopped Green Onions
Taco Sauce

Preheat oven to 350 degrees F. In a large skillet, brown the meat and onions. Drain off any fat. Season to taste with salt and pepper. Add green chilies and taco seasoning. Cook about 5 minutes. Take the skillet off the heat and add tomatoes, green sauce and Mexican grated cheese. Mix these together. Fill the 12 halves of peppers evenly with the meat mixture. Place peppers in a 13X9 glass baking dish. Use 2nd baking dish if needed for huge peppers. Bake for 40 minutes. Then cover the pepper halves evenly with the 8 ozs of grated cheese and bake for additional 10 minutes.