Chili Rellenos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
(Stuffed Peppers)4 large green (bell) or red (sweet) peppers1 pound venison2 medium onions1 tbsp crushed red pepper1 tsp dried oregano1/2 tsp Tabasco sauce2 tbsp flour1 cup beef stock3 tbsp tomato paste(Sauce)1x8 ox package fat free cream cheese1/2 cup half & half1/4 tsp cayenne pepper1/2 cup seedless white raisins
1. Cut tops from the peppers. Scoop out pith and seeds. Chop pepper tops.
2. Fry venison, onions, chopped peppers, Tabasco, oregano until meet is brown. Stir in flour, stock, tomato paste and salt and pepper to taste. Cover and simmer 30 minutes, stirring occasionally.
3. Preheat oven to 350. Spoon meat into peppers. Arrange in greased baking dish. Bake for 40 minutes.
4. Make sauce. Put cream cheese, cream and cayenne in saucepan. Heat gently, stirring until smooth and hot. Stir in raisins. Pour sauce over peppers and bake 15 more minutes. Serve hot.
Serving Size: Makes 4 stuffed peppers
Number of Servings: 4
Recipe submitted by SparkPeople user ELLEERNST.
2. Fry venison, onions, chopped peppers, Tabasco, oregano until meet is brown. Stir in flour, stock, tomato paste and salt and pepper to taste. Cover and simmer 30 minutes, stirring occasionally.
3. Preheat oven to 350. Spoon meat into peppers. Arrange in greased baking dish. Bake for 40 minutes.
4. Make sauce. Put cream cheese, cream and cayenne in saucepan. Heat gently, stirring until smooth and hot. Stir in raisins. Pour sauce over peppers and bake 15 more minutes. Serve hot.
Serving Size: Makes 4 stuffed peppers
Number of Servings: 4
Recipe submitted by SparkPeople user ELLEERNST.
Nutritional Info Amount Per Serving
- Calories: 456.2
- Total Fat: 13.7 g
- Cholesterol: 123.1 mg
- Sodium: 626.8 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 4.7 g
- Protein: 42.2 g
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