Chiles Rellenos
Tossed Salad with Ranch
Ingredients
- 1½ lb ground sirloin
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 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
- Preheat oven to 350°F.
- Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in cumin, salt, and pepper.
- Cut a lengthwise slit in each poblano pepper, and carefully scoop out seeds and membranes. Fill peppers with beef mixture.
- Stir together broth, tomatoes, and chili powder in a lightly greased 13- x 9-inch baking dish. Arrange peppers, cut sides up, over tomato mixture.
- Bake, covered, 30 minutes. Uncover, sprinkle with cheese, and bake 10 minutes longer. Sprinkle with cilantro.
Side Dish Ingredients
- 1 (10-oz) pkg chopped iceberg lettuce
- 1 large English cucumber, chopped
- 1 cup grape tomatoes, halved
- ⅓ cup refrigerated yogurt Ranch dressing
- ¼ tsp pepper
Side Dish Instructions
- Combine lettuce, cucumber, and tomato in a bowl. Drizzle with dressing, and sprinkle with pepper. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
353
|
50
|
403
|
| Fat (g) | 20 | 3.5 | 23.5 |
| Sat. Fat (g) | 10 | 0 | 10 |
| Protein (g) | 31 | 2 | 33 |
| Carb (g) | 10 | 5 | 15 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 764 | 90 | 854 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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