Chiles Rellenos
Cucumber-Avocado Salsa with Lime
Ingredients
- ½ onion, chopped
- 1 Tbsp olive oil
- ½ lb ground beef
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp ground cumin
- 3 large poblano peppers (or use green bell peppers)
- ½ cup gluten-free chicken broth
- 1 (14.5-oz) can diced tomatoes
- 1 tsp chili powder
- ¾ cup shredded Monterey Jack cheese
- 1 Tbsp chopped fresh cilantro
Instructions
- Cook onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add beef, and cook 5 minutes or until browned and crumbly; stir in garlic, salt, pepper, and cumin.
- Cut a lengthwise slit in each poblano pepper, and carefully scoop out seeds and membranes. Fill peppers with beef mixture. Arrange, cut sides up, in a 4- or 5-quart slow cooker; top 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
- 1 cucumber, chopped
- 1 avocado, cubed
- 1 lime
- ¼ tsp salt
- ⅛ tsp crushed red pepper
Side Dish Instructions
- Combine cucumber and avocado in a bowl. Squeeze juice from lime over mixture, and sprinkle with salt and pepper; toss well.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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