Irresistibly Easy Stuffed Chiles Rellenos That Are Actually Low-Cal!

Irresistibly Easy Stuffed Chiles Rellenos That Are Actually Low-Cal!
Course 
Entree
Serves 
2
Country of Origin 
Mexico
About This Recipe 

When it comes to making dinner, let's admit it: we don't always have all the time in the world to make a healthy, delicious meal. Often, being busy at work (and in life) keeps us from making the healthiest choices, and eating out can take a toll on our waistlines. Luckily, these days eating in (and cooking) has never been easier thanks to services like HelloFresh, who make cooking a simple and fun task by delivering delicious recipes and fresh ingredients straight to your doorstep. 

We fell for the Stuffed Chiles Rellenos recipe right away, since this is no ordinary stuffed pepper! The combination of the spicy meat and spicy tomato sauce with the rice and cheese make for a filling meal. That's why we were surprised to find that each pepper is only 561 calories! Tell us: is there anything better than an easy-to-make meal that is also low in calories? We didn't think so. 

Ingredients 
  • 8oz Ground Beef
  • 1 C Basmati Rice
  • 1/2 Onion
  • 2 cloves Garlic
  • 2 Poblano Peppers
  • 1/2 oz Cilantro
  • 1 t Cumin
  • 1 t Ancho Chile Powder
  • 1/2 C Monterrey Jack Cheese
  • 1 can Tomato Sauce
  • 1 t Olive Oil
Preparation 
  1. Preheat the oven to 400 degrees. Bring 2 cupes of water to a boil in a large pot. Place the poblanos on a baking sheet and roast under the broiler, turning occasionally until charred all over. Alternatively, roast the poblanos over a gas stove burnder, turning constantly until charred. Once charred place them in a plastic bag to steam. 
  2. Mince the onion, garlic, and cilantro, Heat a teaspoon of oil in a pan over medium heat. Add the onion, garlic, and all but a pinch of cilantro and cook until soft, about 5 minutes. Add the ground beef and cook until no longer pink, breaking up the pieces. Season with salt, pepper, and cumin.
  3. Add a pink of salt to the boiling water. Stir in the rice and cover. Cook on the lowest setting for 20 minutes. Don't peek until time is up!
  4. Heat the tomato sauce in a small pot. Season with salt and pepper, and ancho chile. Simmer for 10 minutes, until the sauce thickens. 
  5. Peel peppers and cut a slit on each chile starting at the stem going halfway through. Remove the seeds with a spoon gently. 
  6. Stuff the peppers with the meat sauce. Top with cheese and return to the oven until the cheese has melted. Cover the baking sheet with foil for easy clean up!
  7. To finish, fluff the rice with a fork. Pour some sauce onto the plate and top with some rice and the stuffed peppers on the side. FInish with a sprinkling of cilantro on top. 
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About this author

Irina Gonzalez,

An NYC-based journalist, web editor, and food writer, she started her career with an internship at Latina magazine while receiving her bachelor’s at New York University. Her work has appeared in Time Out New York, MamasLatinas.com, FamilyCircle.com, TheFrisky.com, GoodHousekeeping.com, and more. When she’s not checking out the latest taco restaurant in New York City, scouring for the best tapas in Barcelona, or dreaming of visiting Alex Atala’s restaurant in Brazil, she’s blogging about her favorite recipes, healthy eating tips and maintaining her 100 pound weight loss on HealthyLatinFood.com. You can always find her on Twitter (@msirinagonzalez) & Instagram (@msirinagonzalez) talking about her latest delicious meal.