Oven Baked
Chiles Rellenos
Ingredients
- ¾ lb ground beef
- ½ onion, chopped
- 1 clove garlic, minced
- 1 tsp ground cumin
- ¼ tsp salt
- ¼ tsp pepper
- 3 large poblano peppers
- ½ (14.5-oz) can fire roasted diced tomatoes
- ½ (10-oz) can enchilada sauce
- ¾ tsp chili powder
- ¾ cup shredded Monterey Jack cheese
- ½ (8-oz) carton sour cream
Instructions
- Preheat oven to 350°F. Cook beef, onion, and garlic in a skillet over medium heat 8 to 10 minutes until beef is browned and crumbly; drain, and return to skillet. Stir in cumin, salt, and pepper.
- Cut a lengthwise slit in each poblano pepper, and carefully scoop out seeds and membranes. Fill peppers with beef mixture.
- Stir together tomatoes, enchilada sauce, and chili powder in a lightly greased 8-inch baking dish. Arrange stuffed peppers in baking dish over tomato mixture.
- Bake, covered, 30 minutes. Uncover, sprinkle with cheese, and bake 10 to 20 minutes longer or until cheese melts. Serve with sour cream.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
455
|
455
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 31 | 31 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1052 | 1052 |
| T. Sugs (g) | 9 | 9 |
| A. Sugs (g) | 0 | 0 |
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