Slow Cooker
Chiles Rellenos
Skillet Fried Corn and Tomatoes
Ingredients
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 lb ground round
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 tsp ground cumin
- 8 organic poblano peppers (or use organic green bell peppers)
- 1 cup low-sodium chicken broth
- 1 (14.5-oz) can organic diced tomatoes
- 1½ tsp chili powder
- 1½ cups shredded Monterey Jack cheese
- 2 Tbsp chopped fresh cilantro
Instructions
- Heat oil in a large skillet over medium-high heat; add onion and cook 5 minutes or until tender.
- Add ground beef, and cook 5 minutes or until browned, stirring to crumble; stir in garlic, salt, pepper and cumin.
- Cut a slit lengthwise in each poblano pepper, and carefully scoop out seeds and membranes.
- Fill peppers with remaining beef mixture.
- Arrange peppers, cut side up, in a 5-or 6-quart slow cooker; top peppers with broth, tomatoes, chili powder and cheese.
- Cover and cook on LOW 6 hours or until peppers are tender; sprinkle with cilantro before serving.
Side Dish Ingredients
- 3 Tbsp olive oil
- 1 (16-oz) pkg frozen organic kernel corn
- 1 (10-oz) can diced tomatoes with green chiles
- ½ tsp salt
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Heat oil in a large nonstick skillet over medium heat; add corn.
- Sauté 8 to 10 minutes or until corn is tender, adding water if necessary to prevent sticking; add tomatoes, salt and cilantro.
- Cook 5 minutes or until thoroughly heated.
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