CROCK POT CHILI RELLENOS RECIPES

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STUFFED PEPPER SOUP - SKINNYTASTE



Stuffed Pepper Soup - Skinnytaste image

Stuffed Pepper Soup has everything you love about stuffed peppers – bell peppers, ground beef, tomatoes, rice – in a hearty bowl of soup!

Provided by Gina

Categories     Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 11

3 cups cooked brown rice (omit for paleo diet)
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic (chopped)
2 cans (14.5 oz each cans petite diced tomatoes)
1 3/4 cups tomato sauce
2 cups reduced sodium (fat-free chicken broth)
1/2 tsp dried marjoram
salt and fresh pepper to taste

Steps:

  • Stove Top:
  • Instant Pot:

Nutrition Facts : ServingSize 1 -1/2 cups soup 1/2 cup rice, Calories 285 kcal, CarbohydrateContent 37.5 g, ProteinContent 21.5 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 46.5 mg, SodiumContent 621 mg, FiberContent 4.5 g, SugarContent 6.5 g

INSTANT POT CHIPOTLE CHICKEN BOWLS WITH CILANTRO LIME ...



Instant Pot Chipotle Chicken Bowls with Cilantro Lime ... image

These Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa are so easy to make and have tons of flavor!

Provided by Gina

Categories     Dinner    Lunch    Meal Prep

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 17

1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
black pepper (to taste)
1 tablespoon chipotle paste
1 cup prepared mild salsa
1 pound boneless (skinless chicken thighs)
2 ears corn (husks removed)
3/4 cup uncooked quinoa (rinsed and drained)
1 cup plus 2 tablespoons water
1/4 teaspoon kosher salt
1 lime (juiced)
1/2 tablespoon olive oil
2 tablespoons chopped cilantro
1 cup halved cherry tomatoes
4 oz 1 small haas avocado, sliced
4 lime wedges
2 tablespoons chopped cilantro

Steps:

  • In a medium bowl combine the salt, cumin black pepper, chipotle, and salsa.
  • Place the chicken in the pressure cooker and pour the salsa over chicken. Cook on high pressure 20 minutes. Quick or natural release, add the corn and cook high pressure 2 minutes.
  • Meanwhile, add the quinoa, water and salt to a saucepan and cook over high heat, bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 18 to 22 minutes, or until all the liquid is absorbed. Fluff with a fork and remove from heat. Stir in the lime juice, olive oil, and 2T cilantro.
  • When chicken is cooked, remove corn and set aside on a dish.
  • Remove the chicken and place in a bowl, shred and add 1/2 cup of the sauce. Using a knife cut the corn off the husk.
  • Place 2/3 cup quinoa in each bowl, with 1/2 cup shredded chicken topped with more sauce, 1/3 cup corn, 1/4 cup tomatoes and 1 ounce avocado.
  • Top with remaining cilantro and serve with lime wedges.

Nutrition Facts : ServingSize 1 bowl, Calories 400 kcal, CarbohydrateContent 40 g, ProteinContent 29.5 g, FatContent 14 g, SaturatedFatContent 2 g, CholesterolContent 107 mg, SodiumContent 648 mg, FiberContent 7 g, SugarContent 6.5 g

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STUFFED PEPPER SOUP - SKINNYTASTE
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