3-4 poblano peppers, charred
1 lb. ground beef (or ground sausage)
1 (8 oz.) pkg. dirty rice mix (Zatarain's)
1 (16 oz.) pkg. shredded cheese (Mexican "fiesta" blend or sharp cheese)

Char poblanos on grill, let them cool before peeling. After peeling cut in half and remove the veins and seeds. Set aside.

Brown ground beef or sausage in skillet, drain fat off of meat. Add meat to the dirty rice mixture and cook as directed on rice package (I add a little cheese to the mixture after is finished cooking).

Layer poblanos in the bottom of a square casserole dish, top with a layer of dirty rice, top that with cheese. Repeat until all peppers and rice mixture are used up. Top with cheese.

Bake at 350°F for 10 minutes.

Submitted by: Kim Weaver