We went to a fall festival this weekend and bought pretty ancho chilies at the farmers market there! I thought stuffing them and topping them with a smoky oven-roasted tomato sauce would be fun! It turned out super yummy and simple!

Serving Size: 4

For the Sauce:

Ingredients:

2 containers of grape tomatoes

8 cloves of garlic

1 small white onion, chopped

¼ cup of olive oil

1 teaspoon of cumin

1 teaspoon of chili powder

1 teaspoon of salt

Instructions:

Place the tomatoes in a casserole dish and add the chopped onion and whole garlic cloves.

Dress the vegetables in olive oil and mix in the spices.

Bake the dish in a 400-degree oven until the tomatoes are slightly charred and tender.

Use a potato masher and blend sauce completely.

For the Peppers:

Ingredients:

4 Ancho chilies

8 ounces Cabot extra sharp white cheddar cheese

roasted tomato sauce

sour cream

jalapenos

fresh grated aged cheese

Instructions:

Cut the chilies in half and seed and core them.

Boil them until they were tender.

Place the peppers in a casserole and stuff them with cheddar.

Top them with tomato sauce and bake until the cheese is golden.

Garnish with grated cheese, sour cream, and jalapeños.