Chili Relleno Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 243.4
- Total Fat: 10.1 g
- Cholesterol: 66.7 mg
- Sodium: 1,164.0 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 5.4 g
- Protein: 21.5 g
View full nutritional breakdown of Chili Relleno Casserole calories by ingredient
Introduction
This is my (even lower calorie) version of the delicious Stuffed Pepper Casserole recipe from the Skinny Mom blog. I also put a more Mexican spin on it, because I am addicted to Chili Relleno, but don't need all the extra calories it contains. The original can be found at: http://www.skinnymom.com/2014/04/11/skinny-stuffed-pepper-casserole/ This is my (even lower calorie) version of the delicious Stuffed Pepper Casserole recipe from the Skinny Mom blog. I also put a more Mexican spin on it, because I am addicted to Chili Relleno, but don't need all the extra calories it contains. The original can be found at: http://www.skinnymom.com/2014/04/11/skinny
-stuffed-pepper-casserole/
Number of Servings: 6
Ingredients
-
1 lb lean ground turkey
1 green bell pepper, diced
1 to 2 poblano peppers, diced
1 medium onion, diced
1½ Tbsp minced garlic
1 tsp oregano
2 cups diced zucchini
1 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp garlic powder
12 oz Pace medium salsa
1 10 oz can enchilada sauce
1 cup reduced-fat, shredded Mexican 4 cheese blend
Directions
Preheat oven to 350 F. Spray a 2.25 qt casserole dish with nonstick cooking spray and set aside.
In a large skillet over medium heat, brown lean ground turkey with bell pepper, poblano pepper, onion and zucchini.
Drain excess fat from meat mixture and return to skillet. Add black pepper, garlic powder, cumin, salsa, and enchilada sauce. Stir ingredients until evenly combined. Transfer to casserole dish. Cover casserole evenly with cheese and bake for 20-25 minutes until the casserole heated through and cheese is melted. Enjoy!
Serving Size: About 1 Cup
In a large skillet over medium heat, brown lean ground turkey with bell pepper, poblano pepper, onion and zucchini.
Drain excess fat from meat mixture and return to skillet. Add black pepper, garlic powder, cumin, salsa, and enchilada sauce. Stir ingredients until evenly combined. Transfer to casserole dish. Cover casserole evenly with cheese and bake for 20-25 minutes until the casserole heated through and cheese is melted. Enjoy!
Serving Size: About 1 Cup