Beef and Bean Chiles Rellenos Bake

Beef-and- Bean Chiles Rellenos Bake

Serves 4
Prep 20 minutes
Cook/Bake 50 Minutes

4 large Poblano chiles (peppers)
2 teaspoon canola oil
1 onion, chopped
2 garlic cloves, minced
1/2 pound lean ground beef (5% or less fat)
1 teaspoon chili powder
1/2 teaspoon ground cumin
3/4 cup canned black beans, rinsed and drained
3/4 cup cooked brown rice
1 cup fat free mild green salsa
1/4 cup fat-free Monterey Jack cheese


1. To roast peppers, preheat broiler. Line cookie sheet with foil, place chilies on the foil. Broil 5 inches from head, turn frequently with tongs, until the skin blisters - about 10 minutes. Using foil lining the pan, wrap up the peppers. Let them steam for about 15 minutes and they should be cool enough to handle and peel. Slit along the side and remove seeds and membrane and stem.

2. Preheat over to 375 degrees. Spray 7X11 baking dish with non-stick spray.

3. Heat oil in large nonstick skillet over medium head. Add onion and garlic, cook until tender about 5 minutes. Add beef chili powder and cumin and cook intil meat is broken up and browned. About 5 minutes. Remove the skillet from the heat and add beans and rice.

4. Gently stuff 1/4 of filling in each pepper. Place peppers in the baking dish and top with salsa and cheese. Cover loosely with foil and bake 20 minutes. Remove foil and bake until lightly browned 10 minutes.

Per serving : 240 calories, 6 grams fat, 29 grams carbs, 8 grams of fiber, 19 grams of protein.

This is an easy one to adjust proteins/carbs and not change flavor..

I double and freeze the filling for the next time to save mess/time and that works pretty well.
.