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
341
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.

Nutritional Facts

Total Fat
24g
34%
Sugar
1g
1%
Saturated Fat
13g
54%
Cholesterol
76mg
25%
Carbohydrate, by difference
9g
7%
Protein
23g
50%
Vitamin A, RAE
307µg
44%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
32mg
43%
Vitamin K (phylloquinone)
158µg
100%
Calcium, Ca
365mg
37%
Choline, total
14mg
3%
Fiber, total dietary
3g
12%
Folate, total
51µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
53mg
17%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
320mg
46%
Selenium, Se
14µg
25%
Sodium, Na
357mg
24%
Water
177g
7%
Zinc, Zn
4mg
50%

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.