WebDirections Preheat the oven to 425 F 1. Spray a 13"x9" baking dish with cooking spray. 2. Heat a non-stick skillet over medium heat, and brown the ground beef. Season with 1 t. …
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WebPreheat a large pot over medium heat. Once hot, spray with avocado oil or olive oil spray and add the chopped onions and cook 3-4 minutes. Add the garlic, …
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WebChop the peppers. Cook the corn according to package directions and allow to cool to the touch. Finely mince the cilantro and finely dice the red pepper. Combine all …
Web6 medium poblano peppers Instructions Combine the shredded chicken, salsa, sour cream, scallions, cilantro, 3/4 cup cheddar and 3/4 cup colby jack cheese …
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WebSlow Cooker. Add 1/2 inch of water or tomato juice to the bottom of a slow cooker. Lay the stuffed peppers in carefully. Slow cook for about 4 hours or until done. …
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WebPreheat oven to 350°F and lightly grease a large baking dish. Combine the chicken, half the shredded cheese, half the sliced green onions and all remaining …
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WebInstructions. To begin, preheat your oven to 425 degrees F and cover a rimmed baking sheet with foil or parchment paper. Combine chili powder and cumin in a …
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WebScoop out the insides. In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well. Stuff the …
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WebGrilled Southwestern Potato Salad. This salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne …
WebCalories per serving of Stuffed Poblano Peppers. 160 calories of Monterey Cheese, (0.38 cup, shredded) 54 calories of Beans, red kidney, (0.25 cup) 34 calories of Chicken …
Web1. Keep frozen or refrigerated until ready to cook. 2. RECOMMENDED: Bring a pot of water to a boil. Place bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will …
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