Beef, Poblano & Squash Filling/Stuffing
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 135.1
- Total Fat: 8.8 g
- Cholesterol: 31.1 mg
- Sodium: 149.6 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 1.6 g
- Protein: 10.7 g
IntroductionI created this recipe to act as a filling for several different recipes. It tastes great, even on its own, and is really versatile. Check out my tips for how to use it. I created this recipe to act as a filling for several different recipes. It tastes great, even on its own, and is really versatile. Check out my tips for how to use it.
160 grams Onion, chopped fine (about 1 1/4 cups)
2 large Poblano Peppers, (about 1 1/3 cups)
2 tsp minced garlic
2 tsp canola oil
16 oz lean Hamburger
1/2 tsp Kosher Salt
1/2 tsp Pepper, black
2 tsp Chili powder
300 grams Squash, Zucchini & Yellow, cut-up (about 2 1/2 cups)
1/4 cup Vegetable Stock, Unsalted 2 1tsp Canola Oil
I make large batches of this filling (without the chili powder) and freeze it into 1-2 cup servings to use for a quick dinner.
Bake 2 large Portabello Mushrooms. Mix 1 cup filling with 1/2 cup low-fat cottage cheese & 1/2 cup 2% Mexican blend shredded cheese. Top each mushroom with 1/2 of the filling and top with 1/2 cup of additional cheese. Bake for 10 minutes & Serve.
Pre-heat oven to 325. In a baking dish, pour in 1/3 cup enchilada sauce. Using six (6) 6-8 inch low carb tortillas, in each tortilla spread 1/3 cup of filling, spoon a couple of tablespoons of sauce and, 1/4 cup of 2% Mexican shredded cheese. Roll up each tortilla and place in baking dish. Top with 1-1 1/2 cups enchilada sauce and 1/2 cup of additional cheese. Cover with foil and bake for 30 minutes. Serve. Garnish with jalapeno slices and serve with sour cream & salsa, if desired.
Replace hamburger with ground pork or lamb and replace the chili powder with curry powder. Serve over rice or couscous and garnish with chopped peanuts and/or plain yogurt.
Pre-heat oven to 325. Replace the hamburger with ground chicken or turkey and replace the chili powder with 1-2 tbls dry ranch dressing mix. Add a cup of drained & rinsed diced tomatoes. Stir mixture into cooked noodles or other pasta. Top with 1/2 cup part-skim shredded mozzarella cheese, cover and bake for 30 minutes.
CUT each pepper in half. Remove the seeds, pith, and stem. Chop finely.
IN a large frying pan heat the canola oil over medium-high heat. Add the onions and saute for 1-2 minutes. Add the peppers and garlic. Continue sauteing for 1-2 minutes, stirring frequently.
ADD the hamburger, salt, pepper and chili powder. Cook the meat, breaking it up into small pieces as it cooks, about 3-4 minutes.
ADD the squashes and the stock. Stir, reduce heat to low, cover and cook for 20 minutes.
REMOVE from heat and allow to cool slightly. Drain any excess liquid.
The filling is now ready to use in your favorite recipe.
Serving Size: Make 9 1/2-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user DILBERTA.