Pork Enchilada-Stuffed Peppers with Lime Crema
Mixed Greens with Jicama
Ingredients
- 3 large bell peppers, halved lengthwise and seeded (any colors)
- ¼ tsp lime zest
- 1 tsp fresh lime juice
- ¼ cup reduced-fat sour cream
- 1 (8.8-oz) pouch microwavable brown rice
- 1 (12-oz) container fully cooked sauceless pulled pork (such as Curly's)
- 1 cup mild red chile enchilada sauce (such as Frontera)
- ½ 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, combine lime zest, lime juice, and sour cream.
- Heat rice and pork according to package directions. Reserve half of pork for a future meal. Combine rice, remaining half of pork, and enchilada sauce; spoon into bell pepper halves. Sprinkle with cheese.
- Bake, uncovered, 10 minutes longer or until cheese is melted. Drizzle with sour cream mixture.
Side Dish Ingredients
- 1 (5-oz) pkg mixed baby greens
- ½ cup matchstick-cut jicama
- ¼ cup thinly sliced red onion
- 3 Tbsp refrigerated cilantro-avocado yogurt dressing (such as Bolthouse Farms)
Side Dish Instructions
- Combine salad greens, jicama, and onion. Drizzle with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 2 | |
| Calories |
427
|
60
|
487
|
| Fat (g) | 18 | 3 | 21 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 16 | 3 | 19 |
| Carb (g) | 38 | 8 | 46 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 742 | 218 | 960 |
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