Beef / Pork

Chile Rellenos takes 45 minutes to prepare.

Chile Rellenos takes 45 minutes to cook.

Chile Rellenos makes 3 servings.

The ingredients for Chile Rellenos are:

Stuffed Peppers
16 oz Beef, 90% Lean Ground Beef
.5 cup White Rice, long grain, cooked
1 large Egg
0.5 cup chopped Kale
0.25 cup chopped Red Onion
0.25 cup chopped Cilantro
6 pablano peppers
Cumin, Chile Powder, Onion Powder, Garlic Powder,

Sauce
2 cup (8 fl oz) Chicken Broth
1 cup, chopped Onions, raw
3 cloves Garlic
2 cup, cubes Butternut Squash
1 tbsp Extra Light Olive Oil
4 oz Fage - 0%, plain
salt, pepper, chile powder, smoked paprika

Here is how you make Chile Rellenos:

Charbroil the peppers and remove the skins. Cut a slice in the side and remove the seeds. Mix the other stuffing ingredients in a bowl and make meatballs to stuff into the peppers. Bake at 350 for 45 mins.Cook the squash in the microwave. Caramelize the onions with olive oil and salt. Add the garlic. Scoop the squash into the pot and add the chicken brother. Boil while stuffing the peppers to make sure the squash is cooked. Mix in the Yogurt and blend with immersion blenderSeason as you like. I used the spices listed.Serving Size:?2 Peppers and 2 Ladles of Soup

The nutritional information for Chile Rellenos is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 561.3

• Total Fat: 23.3 g
• Cholesterol: 160.3 mg
• Sodium: 781.3 mg
• Total Carbs: 51.6 g
• Dietary Fiber: 5.9 g
• Protein: 43.9 g