Stuffed Poblano Peppers

PREHEAT oven to 350°F. PLACE Reynolds Wrap^® Non-Stick Aluminum Foil on a large baking pan.

CHAR the skin of the poblano peppers on a gas cooktop, grill or under a broiler, turning to char all sides. Place in a paper bag or covered bowl to steam for 5 to 10 minutes. Then carefully peel off skin. Cut peppers in half and remove seeds and membrane. Place peppers cut side up on prepared pan.

MEANWHILE, cook ground beef and onion in a large skillet over medium heat until meat is brown and onions are tender. Remove from heat and drain fat. Add chili, salt and pepper. Mix well and return to heat. Cook over medium heat until warm 3-5 minutes.

SPOON meat mixture in pepper halves. Sprinkle cheese evenly over meat. Season with coriander and black pepper.

COVER with Reynolds Wrap^® Non-Stick Aluminum Foil and bake 15 minutes. Remove foil and cook another 5-10 minutes until cheese is beginning to brown. Serve hot.