Chiles Rellenos
Skillet Fried Corn and Tomatoes
Ingredients
- 1 onion, chopped
- 1 Tbsp olive oil
- 1 lb plant-based ground beef, crumbled
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 2 cloves garlic, minced
- 6 large poblano peppers (see Note; or use green bell peppers)
- 1 cup low-sodium vegetable broth
- 1 (14.5-oz) can diced tomatoes
- 1½ tsp chili powder
- 1½ cups shredded Monterey Jack cheese
- 2 Tbsp chopped fresh cilantro
Instructions
- Cook onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add plant-based ground beef, cumin, salt, pepper, and garlic. Cook 6 minutes or until browned and crumbly, stirring often.
- Meanwhile, cut a lengthwise slit in each poblano pepper; carefully scoop out seeds and membranes.
- Fill peppers with plant-based beef mixture. Arrange peppers, cut side up, in a 5- or 6-quart slow cooker; top with broth, tomatoes, and chili powder.
- Cover and cook on LOW 6 hours or until peppers are tender; sprinkle with cheese and cilantro.
Side Dish Ingredients
- 1 (16-oz) pkg frozen corn kernels
- 3 Tbsp olive oil
- 1 (14.5-oz) can diced tomatoes, drained
- 1 (7-oz) can chopped green chiles
- ¼ tsp salt
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Cook corn in hot oil in a large nonstick skillet over medium heat 8 to 10 minutes or until corn is tender, adding water if needed, to prevent sticking. Add tomatoes, chiles, and salt.
- Cook 5 minutes or until thoroughly heated. Stir in cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
338
|
150
|
488
|
| Fat (g) | 23 | 7 | 30 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 22 | 2 | 24 |
| Carb (g) | 11 | 20 | 31 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 713 | 343 | 1056 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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