Vegetarian Chiles Rellenos

Spring Mix with Avocado
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Wine Recommendation

Sutter Home Merlot

Ingredients

  • ½ (2-count) pkg individual microwavable long-grain white rice cups
  • 3 poblano peppers
  • 1 Tbsp olive oil, divided
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 (15-oz) can low-sodium black beans, drained and rinsed
  • 1 tsp ground cumin
  • ¼ tsp salt
  • ½ cup low-sodium vegetable broth (or use low-sodium chicken broth)
  • ¾ cup canned diced tomatoes
  • 1 tsp chili powder
  • ½ cup shredded reduced-fat colby-Jack cheese

Instructions

  1. Preheat broiler. Heat rice according to package directions.
  2. Place peppers on a foil-lined baking sheet; rub with ½ Tbsp oil. Broil 2 minutes per side or until slightly charred. Cool slightly, and remove skins using paper towels.
  3. Reduce oven temperature to 400°F. Cook onion and garlic in ½ Tbsp hot oil in a skillet over medium heat 3 minutes, stirring occasionally. Stir in beans, cumin, and salt; cook 5 minutes, stirring occasionally. Stir in cooked rice.
  4. Cut a lengthwise slit in each poblano pepper, and carefully scoop out seeds and membranes. Fill peppers with onion mixture.
  5. Stir together broth, tomatoes, and chili powder in a lightly greased 9-inch baking dish. Arrange peppers, cut sides up, over tomato mixture. Spoon a few tablespoons broth mixture over each stuffed pepper.
  6. Bake, covered, 15 minutes. Uncover, sprinkle with cheese, and bake 5 minutes longer.

Side Dish Ingredients

  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 small clove garlic, minced
  • 1 (5-oz) pkg spring mix
  • 1 small avocado, cubed

Side Dish Instructions

  1. Whisk together oil, vinegar, mustard, and garlic in a medium bowl. Add spring mix and avocado; toss.

Nutritional Information

Main Side Total
Servings 3 3
Calories
317
177
494
Fat (g) 10 17 27
Sat. Fat (g) 3 2 5
Protein (g) 15 2 17
Carb (g) 44 7 51
Fiber (g) 12 5 17
Sodium (mg) 644 83 727
T. Sugs (g) 5 0 5
A. Sugs (g) 0 0 0

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