Lite ! Chili Rellenos'

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 256.4
  • Total Fat: 6.1 g
  • Cholesterol: 35.0 mg
  • Sodium: 249.2 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 7.0 g
  • Protein: 21.9 g

View full nutritional breakdown of Lite ! Chili Rellenos' calories by ingredient


A simple stuffed poblano.. very low in calories and fat and very satisfying ! A simple stuffed poblano.. very low in calories and fat and very satisfying !
Number of Servings: 4


    8-10 oz of Extra Lean Ground Turkey
    3/4 cup of diced/chopped white or red Onions
    3/4 cup diced/chopped fresh Mushrooms (I used Portobello's)
    3/4 cup diced Zucchini
    1 Jalapeno Pepper, diced (optional)
    5 Poblano Peppers, 4 for stuffing, 1 diced for the stuffing itself
    1 cup of pre-prepared black beans
    1 cup, chopped or sliced Cherry or plum tomatoes
    2 minced cloves of Garlic
    Chili Powder (to your liking, I used 2 tbsp)
    2 tsp Coriander Powder
    1 tbsp Cumin
    2 tbsp of Honey
    Salt and Pepper to taste
    Fresh Cilantro - as much as you like (or sub Parsley)
    3/4 cup of your choice of cheese, I used your typical 4 Cheese Mexican
    4-6 tbsp of your favorite salsa
    1/4 cup of Frontera Red Chili Enchilada Sauce (or any that you like)


Make the stuffing first!
In a hot pan or skillet, brown the turkey and add in the mushrooms and the onions. One the turkey is nicely browned add in the rest of the veggies, cook until slightly softened and add in your seasonings and tomatoes. Cook for another 2 to 3 minutes to combine all of the flavors, then let cool so you can handle the stuffing.

For your poblano peppers, core these and slice down one side (this is where you will be stuffing them. You could just steam them or give them a quick bake to cook them slightly. I personally lilkea char on them so you can either do that on a gas burner or grill, I do mine under the broiler, giving a quick turn or 2 to get it nicely cooked on all sides. Again, let these cool for easy handling.

Preheat your oven to 400.

Once the peppers and stuff have cooled enough to handle, gently stuff the peppers, placing a little cheese and then the stuffing (you will have enough to overstuff), and place these in a baking pan or glass baking dish. You will probably need to use kitchen twine or a toothpick to secure them closed (or semi closed if you've overstuffed them like me).

You can use any enchilada sauce or salsa that you prefer, drizzle this over the peppers and then top with cheese. Top with your choice of cheese, you'll use about 1/2 to 3/4 of a cup for the whole recipe.

Bake for about 30 minutes, serve with your choice of toppings: salsa, sour cream, greek yogurt, or just like me diced Avocado, or even guacamole.

Serving Size: Makes 4 portions

Number of Servings: 4

Recipe submitted by SparkPeople user S.INTHEBIGCITY.