Chili Rellenos

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chili Rellenos calories by ingredient

Number of Servings: 4


    (Stuffed Peppers)
    4 large green (bell) or red (sweet) peppers
    1 pound venison
    2 medium onions
    1 tbsp crushed red pepper
    1 tsp dried oregano
    1/2 tsp Tabasco sauce
    2 tbsp flour
    1 cup beef stock
    3 tbsp tomato paste

    1x8 ox package fat free cream cheese
    1/2 cup half & half
    1/4 tsp cayenne pepper
    1/2 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.