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Thursday, April 28, 2016

[Healthy_Recipes_For_Diabetic_Friends] Mexican Stuffed Peppers - 34g Carbs, 11g Fiber

Mexican Stuffed Peppers - 34g Carbs, 11g Fiber

From: www.cuisinerecipes.com
These are lightly charred on the grill, packed with a mixture of steak, cheese, and vegetables, then topped with a guacamole that's chock-full of bright Mexican flavor.
Total time: 45 min
Servings: 4

> FOR THE PEPPERS, COMBINE
2 tsp ground cumin
2 tsp ground coriander
2 tsp chili powder
2 tsp granulated garlic
2 tsp kosher salt
1/2 tsp cayenne pepper

> RUB
1 lb sirloin steak, trimmed
2 tsp olive oil

> TOSS
4 red bell peppers, halved crosswise and seeded
2 ears fresh corn, husked
2 poblano chiles, halved lengthwise and seeded
1 small red onion, cut into 1/2-inch-thick slices
2 Tbsp olive oil
Salt and black pepper
3/4 cup crumbled queso fresco, divided

>FOR THE SAUCE, GRILL
2 large tomatillos, halved
1 jalapeno, halved and seeded
1 avocado
1/4 cup chopped fresh cilantro
2 tsp fresh lime juice
1 tsp minced fresh garlic
Salt and black pepper

Preheat grill for indirect grilling, heating one side to medium-high and the other side to low. Brush grill grate with oil.

For the peppers, combine cumin, coriander, chili powder, granulated garlic, 2 tsp. salt, and cayenne.

Rub sirloin with 2 tsp. oil, then thoroughly rub with spice mixture.

Toss bell peppers, corn, chiles, and onion with 2 Tbsp. oil; season with salt and black pepper.

Grill bell peppers and chiles, cut sides down, covered, over low, until tender, about 10 minutes.

Grill steak, covered, over medium-high, 5 minutes per side for medium. Grill corn and onion, covered, over medium-high, until tender, about 3 minutes per side. Cut corn from the cob. Thinly slice steak against the grain. Dice steak, chiles, and onion.

Toss together chopped vegetables, steak, and ½ cup queso fresco, then divide among pepper halves. Top peppers with remaining 1/4 cup queso fresco.

For the sauce, grill tomatillos and jalapeno, cut sides down, covered, over low, until tender, 3 minutes per side.

Puree tomatillos, jalapeño, avocado, cilantro, lime juice, and minced garlic in a food processor until smooth; season with salt and black pepper. Serve sauce over stuffed peppers.

Servings: 4
Nutrition per Serving: 540 Calories, 31g Total Fat, 8g Sat Fat, 70mg Cholesterol, 1,099mg Sodium, 34g Carbs, 11g Fiber, 32g Protein