Low Carb Grilled Stuffed Green Chilies
7.2g
Net Carbs
23.2g
Protein
22.1g
Fat
1.1g
Fiber
323
Calories
Ingredients:
- 6 eas fresh green hot chile peppers USDA
- 1 tablespoon olive oil USDA
- 1/2 cup fresh red bell pepper, chopped USDA
- 1/2 cup plain greek yogurt, whole milk FNDDS
- 6 ounces raw chorizo Canadian Nutrient File
- 1 cup mexican blend cheese FNDDS
- 6 ounces raw ground turkey USDA
- 1/3 cup fresh yellow onion, chopped USDA
- 1/2 cup fresh cilantro, leaves USDA
- 2 tablespoons lime juice, unsweetened USDA
- 1/2 teaspoon table salt USDA
- 2 ounces queso fresco cheese FNDDS
Directions:
- Warm a large skillet over medium heat. Add oil and sauté onion until beginning to become translucent, about 2 minutes. Add chopped red bell pepper and sauté until starting to soften, another minute. Scrape into a medium bowl and set aside.
- In the same skillet over medium heat, brown the chorizo and ground turkey, breaking up, until fully cooked, about 4 minutes. Place in the bowl with the onions and set aside to cool. Mix in shredded Mexican blend cheese.
- Heat a gas grill on high flame. Place whole green chilies over high flame, grilling about 2 minutes on each side, until beginning to soften. Remove from the grill and reduce the flame to low and cover.
- Cut a slice in one side of each green chili pepper from stem to tip (do not cut completely in half). Using gloves, gently pull apart at the slice just enough to use a spoon to scoop out and discard the seeds and ribs. Fill each green chili with about ½ cup meat and cheese filling. Place stuffed peppers onto the grill cut side up over low flame, cover the grill and cook until peppers are tender and the cheese in the filling is melted, about 10 minutes.
- While the stuffed peppers are finishing, place yogurt, cilantro leaves, lime juice and salt into a blender. Blend until well combined and cilantro is broken up. Serve peppers warm, each with 1 tablespoon yogurt sauce and 1/3 ounce crumbled queso fresco. One stuffed pepper is one serving.
