I had gotten several banana peppers out of my garden today so I looked for a way to use them and I came up with this recipe. I hope you like it too. I used fresh eggs from my son’s hens that were free range and free of being fed any GMO grain/corn. I also used fresh meat from a local farm that does not feed GMO grain to their animals. I substituted almond milk for the milk and trust me that you will not taste the difference. This recipe is very light and healthy.
I have added it to Map My Fitness for those tracking their calorie and carb intake there.
Chili Relleno Bake
- 1 pound ground beef, lean
- 1/2 cup onion, finely minced
- 4-5 banana peppers, finely minced
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups Almond Milk- original flavor, unsweetened
- 1/4 teaspoon cumin, ground
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 4 eggs, beaten
- 1 teaspoon hot sauce
In saute pan cook ground beef and onion until meat is no longer pink and onion is soft. Drain grease.
In the bottom of a 9×13 pan place half the banana peppers in bottom of greased pan. Top with half of the cheddar cheese and then all of the meat/onion mixture. Next top with the remaining banana peppers and cheese. Mix remaining ingredients well and pour over layered items.
Bake in a 350 degree oven for 50 minutes. Serves 6.
Nutritional Information: Calories: 399, Fat- 30.5, Sodium- 546.5, Carbs- 3.4 (fiber 1.3, sugars- 0.7), Protein- 26.6
Net carbs- 2.1