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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 395.7
  • Total Fat: 12.8 g
  • Cholesterol: 48.9 mg
  • Sodium: 1,939.0 mg
  • Total Carbs: 43.0 g
  • Dietary Fiber: 6.3 g
  • Protein: 29.8 g

View full nutritional breakdown of Stuffed Pasilla Peppers calories by ingredient
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Stuffed Pasilla Peppers

Submitted by: TRYINGTOEVOLVE

Introduction

This delicious and much healthier version of chili rellanos gives you all the satisfaction of restaurant-style mexican food without the guilt. Lean turkey, reduced fat cheese, black beans and brown rice all contribute to this healthier rendition. This delicious and much healthier version of chili rellanos gives you all the satisfaction of restaurant-style mexican food without the guilt. Lean turkey, reduced fat cheese, black beans and brown rice all contribute to this healthier rendition.
Number of Servings: 4

Ingredients

    2 pablano/pasilla peppers
    1/2 lb. ground turkey (93% lean)
    1 1/2 cups Enchilada Sauce
    1 cup refried black beans
    1 cup brown rice
    2 cups water
    1 1/2 cup shredded low-fat jack cheese
    1 large onion, quartered
    1 jalepeno pepper, halved
    1 large tomato, quartered
    4-5 cloves garlic, peeled
    1 bunch cilantro
    1 Tbs. olive oil
    Salt, to taste
    Pepper, to taste
    2 tsp. taco seasoning
    1/2 cup non-fat sour cream

Directions

Turn oven to 350 and bring a medium size saucepan of lightly salted water to boil.

Pre-heat large skillet on medium heat (use vent fan, as cooked jalepenos spice up the kitchen).

Start rice in rice maker (or on stovetop, if preferred) using two teaspoons of the taco seasoning.

In food processor, blend tomato, onion, garlic, cilantro, jalepeno until they are finely minced and mixed. This is your sofrito.

Add ground turkey to skillet with sofrito and cook until meat is done and excess moisture is cooked off. Remove from heat and sprinkle with 1/2 cup of the shredded cheese.

Halve peppers lengthwise, remove seeds. Immerse in boiling water for three minutes. Remove, drain and pat dry.

Place 1/2 cup of the enchilada sauce in the bottom half of a square baking dish. Place halved peppers in the baking dish, spoon in cooked turkey mixture and top evenly with the remaining enchilada sauce and cheese. Bake for 20-30 minutes (until heated through and cheese is melted and browning).

Remove and cool for 5-10 minutes. Serve with two tablespoons non-fat sour cream, 1/4 cup rice and 1/4 cup black beans.

Makes four peppers.

Number of Servings: 4

Recipe submitted by SparkPeople user SERAH_LIFE.






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