Skinny Ground Beef Chile Relleno

Try this Skinny Ground Beef Chile Relleno recipe
stuffed peppers

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Roasted poblano peppers are stuffed with a well-seasoned ground beef mixture. It is then topped with a southwest tomato sauce and finished off with some melted cheese.

4
Servings
339
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 large poblano peppers
  • 1 Teaspoon olive oil
  • 1 red onion, chopped, divided
  • 1/2 Pound grass-fed ground beef
  • Kosher salt, to taste
  • Pepper, to taste
  • 1/2 Tablespoon plus 1 teaspoon cumin
  • 1 Teaspoon plus 1/2 teaspoon chili powder
  • 2 cloves of garlic, minced
  • 12 Ounces can puréed tomato
  • 6 Ounces Monterey Jack cheese, shredded
  • 1 Cup cilantro, chopped

Directions

Preheat your oven to 350 degrees F.

Coat the poblano peppers in olive oil and place either on a grill, your gas stove top or under the broiler. Keep turning until the skin is black all around. Remove and cover for about 5 minutes. When cool enough to handle peel off the black skin and discard the seeds using a small slice.

In a sauté pan heated to medium, add in half the chopped red onion and the beef. Season with salt, pepper, cumin, and chili powder.

While the beef is cooking, sauté the other half of the red onion in a small sauce pan until translucent. Add in the garlic and cook for another minute. When fragrant, add in the tomato purée and season with salt and pepper.

Once the beef is cooked, add in about 2 ounces of Monterey Jack cheese and half the cilantro and mix. Stuff the poblano with the beef mixture, being careful to not pull it completely open. Pour the tomato sauce in a baking pan. Top with the stuffed poblano and sprinkle the rest of the cheese over them.

Place in a 350-degree oven until bubbly and the cheese starts to brown, about 30 minutes.

Ground Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Ground Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
22g
34%
Sugar
7g
N/A
Saturated Fat
11g
57%
Cholesterol
73mg
24%
Protein
24g
48%
Carbs
14g
5%
Vitamin A
164µg
18%
Vitamin B12
1µg
24%
Vitamin B6
0.6mg
28.8%
Vitamin C
151mg
100%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
10%
Vitamin K
28µg
35%
Calcium
394mg
39%
Fiber
4g
15%
Folate (food)
40µg
N/A
Folate equivalent (total)
40µg
10%
Iron
4mg
21%
Magnesium
57mg
14%
Monounsaturated
8g
N/A
Niacin (B3)
4mg
21%
Phosphorus
352mg
50%
Polyunsaturated
1g
N/A
Potassium
678mg
19%
Riboflavin (B2)
0.4mg
22.5%
Sodium
655mg
27%
Thiamin (B1)
0.6mg
40.4%
Trans
0.4g
N/A
Zinc
4mg
29%