Pork Enchilada-Stuffed Peppers with Lime Crema
Mixed Greens with Jicama and Radishes
Ingredients
- 6 large bell peppers, halved lengthwise and seeded (any colors)
- ½ tsp lime zest
- 1 Tbsp fresh lime juice
- ½ cup reduced-fat sour cream
- 2 (8.8-oz) pouches microwavable brown rice
- 1 (12-oz) container fully cooked sauceless pulled pork (such as Curly's)
- 1 (8-oz) pkg mild red chile enchilada sauce (such as Frontera)
- 1 cup shredded reduced-fat colby-Jack cheese
Instructions
- Preheat oven to 350°F. Place peppers on a rimmed baking sheet, cut sides up. Cover with foil. Bake 15 minutes or until crisp-tender.
- Meanwhile, stir together lime zest, lime juice, and sour cream.
- Heat rice and pork according to package directions. Combine rice, pork, and enchilada sauce; spoon into bell pepper halves. Sprinkle with cheese.
- Bake, uncovered, 10 minutes longer or until cheese is melted. Drizzle sour cream mixture over peppers.
Side Dish Ingredients
- 2 (5-oz) pkg mixed greens
- 1 bunch radishes, thinly sliced
- 1 cup matchstick-cut jicama
- ½ cup refrigerated cilantro-avocado yogurt dressing (such as Bolthouse Farms)
Side Dish Instructions
- Combine salad greens, radishes, and jicama. Drizzle with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
425
|
49
|
474
|
| Fat (g) | 18 | 2 | 20 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 16 | 2 | 18 |
| Carb (g) | 38 | 6 | 44 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 726 | 195 | 921 |
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