Slow Cooker Chiles Rellenos
Dijon Baby Greens with Avocado
Ingredients
- 1 onion, chopped
- 1 Tbsp olive oil
- 1 lb ground round
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 tsp ground cumin
- 6 large poblano peppers (or use green bell peppers)
- 1 cup chicken broth
- 1 (14.5-oz) can diced tomatoes
- 1½ tsp chili powder
- 1½ cups shredded Monterey Jack cheese
- 2 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 slit lengthwise in each poblano pepper, and carefully scoop out seeds and membranes.
- Fill peppers with beef mixture. Arrange peppers, cut sides up, in a 5- or 6-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
- ⅓ cup olive oil
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, finely minced
- 2 (5-oz) pkg mixed baby greens
- 1 avocado, cubed
Side Dish Instructions
- Whisk together oil, vinegar, mustard, and garlic in a large bowl. Add greens and avocado; toss. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
11
|
0
|
11
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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