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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chili Relleno Casserole (Gluten Free)

Source: dLife

Stuffed green peppers baked in a delicious asadero cheese sauce.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	208.2

Total Carbs	11.1 g

Dietary Fiber	3.2 g

Sugars	6.4 g

Total Fat	8.9 g

Saturated Fat	5.2 g

Unsaturated Fat	0.2 g

Potassium	345.7 mg

Protein	20.4 g

Sodium	136.6 mg

Dietary Exchanges 8.9 Fat, 1.7 Vegetables, 1.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 375°F.
In large skillet, heat oil over medium. Add onion, garlic, and turkey. Cook until turkey is browned.
Cut tops of peppers out around stem and gently remove all seeds.
Divide cheese in half, reserving half for sauce. Stuff each pepper with 1/2 ounce of cheese and meat mixture until each pepper is full, but not over stuffed (the cheese will expand during cooking). Arrange stuffed peppers in baking dish.
In blender or food processor, combine egg whites, sour cream and remaining cheese. Blend until smooth.
Pour cheese sauce around peppers in baking dish. Sprinkle any remaining meat on top of cheese sauce.
Bake 25 minutes or until top is lightly brown and peppers pierce easily with toothpick.