Baked Chile Rellenos

Servings: 4

Total Time: 30 minutes

Prep Time: 10 minutes

Ingredients:

• 4 large poblano peppers

• 18 oz. (95-97%) lean ground beef

• ¾ cup mushrooms, chopped

• ¾ cup red bell pepper, diced

• 1 clove garlic, minced

• 1 tsp chili powder

• 1 tsp oregano

• ½ tsp cinnamon

• ½ tsp salt

• 1½, (14.5-oz.) cans diced tomatoes, drained

• 2 tbsp chopped cilantro, divided

• 1½ cups shredded reduced fat cheddar cheese

• 4 tbsp light sour cream

Directions:

1. Preheat your oven to broil. Place poblano peppers on a baking sheet covered with aluminum foil, and place underneath the broiler. Cook, flipping occasionally with a pair of tongs, until blackened on all sides. Remove the poblano peppers from the oven and place in a bowl covered with plastic wrap or a resealable zip top bag. Reduce oven temperature to 375ᵒF.

2. Let the poblano peppers steam for 5 minutes, then gently remove any blackened skin. With a small knife or pair of scissors, make a slit lengthwise down each pepper to remove the seeds. Set aside.

3. Heat a large skillet over medium heat. Add the ground beef and cook for about 5 minutes Add the chopped mushrooms, red bell pepper, garlic, chili powder, oregano, cinnamon, and salt. Cook until the meat and mushrooms are well browned, and the bell peppers are soft, another 10 minutes. Remove from heat and let cool for about 5 minutes.

4. Pour the diced tomatoes into a medium baking dish. Mash the tomatoes with a potato masher to make a chunky tomato sauce. Alternatively, blend lightly in a food processor. Stir in 1 tablespoon of the chopped cilantro.

5. Carefully stuff each poblano with an equal amount of the meat mixture and place in the baking dish, on top of the diced tomatoes. Top each poblano with ⅓ cup of shredded cheese.

6. Bake for 10 to 15 minutes until the peppers are warmed through, cheese is melted and slightly browned.

7. Serve each Chile rellenos with 1 tablespoon sour cream and ¼ tablespoon of chopped cilantro.

Nutrition Facts Per Serving: 380 calories, 17g fat, 16g carbohydrate, 41g protein