Slow Cooker
Chiles Rellenos
Skillet Fried Corn and Tomatoes
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 organic poblano peppers (or use green bell peppers)
- 1 cup low-sodium chicken broth
- 1 (14.5-oz) can BPA-free organic 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 side 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
- 1 (16-oz) pkg frozen whole kernel corn
- 3 Tbsp olive oil
- 1 (10-oz) can organic diced tomatoes with green chiles
- ½ tsp salt
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Sauté corn in hot oil in a large nonstick skillet over medium heat 8 to 10 minutes or until tender, adding water if necessary to prevent sticking.
- Add tomatoes, salt, and cilantro. Cook 5 minutes or until thoroughly heated.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
333
|
130
|
463
|
| Fat (g) | 22 | 7 | 29 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 23 | 2 | 25 |
| Carb (g) | 9 | 16 | 25 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 606 | 294 | 900 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
