ALEX'S ONE-SKILLET CHILI RELLENOS
1 pound ground beef
1 cup onion, sliced thin, 3 1/2 ounces
1/4 cup water
1 beef bouillon cube
1 tablespoon chili powder
2 teaspoons garlic powder
1/4-1/2 teaspoon salt
2 green peppers, coarsely sliced *
3 1/2 ounces American cheese, cut up, 5 slices
3 ounces mozzarella or quesadilla cheese, shredded
Brown the ground beef and onion in a large skillet; drain the fat very well. Add the water, bouillon and seasonings. Bring to a simmer. Simmer 5 minutes. Stir in the peppers; cover and simmer 5 more minutes. Stir in the cheeses and simmer, uncovered, another 5 minutes to melt the cheese.
Makes 3-4 servings
Do not freeeze
* I used one green pepper and one yellow pepper
Per 1/3 Recipe: 516 Calories; 35g Fat; 40g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8g Net Carbs
Per 1/4 Recipe: 387 Calories; 26g Fat; 30g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
This is quick, easy and tasty. After 5 minutes, the peppers come out quite crisp. If you prefer your peppers a little softer, add a few minutes to the cooking time. Although I drained the grease from the meat as well as I could, a lot of oil seeped out when I served this. I used quesadilla cheese and I suspect that may be the culprit. Mozzarella cheese is a lot lower in fat so I may use that next time. The original recipe called for mozzarella. I found this recipe in "Everyday Low Carb Cooking" by Alex Haas. Click the photo to see a close-up.