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Prep Time:15 minsAdditional Time:25 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:25 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsNonstick cooking spray12ouncesextra lean ground beef2cupsfrozen corn kernels1(10 ounce) candiced tomatoes and green chilies, such as Rotel®, mild1 ½teaspoonsground cumin¼teaspoonsalt2largegreen sweet peppers, halved lengthwise, stems, seeds and membranes discarded1ouncegoat cheese, crumbled or finely shredded reduced fat sharp cheddar cheese
Cook Mode(Keep screen awake)
Ingredients
Nonstick cooking spray
12ouncesextra lean ground beef
2cupsfrozen corn kernels
1(10 ounce) candiced tomatoes and green chilies, such as Rotel®, mild
1 ½teaspoonsground cumin
¼teaspoonsalt
2largegreen sweet peppers, halved lengthwise, stems, seeds and membranes discarded
1ouncegoat cheese, crumbled or finely shredded reduced fat sharp cheddar cheese
DirectionsLightly coat a deep large nonstick skillet with cooking spray and place over medium high heat until hot. Brown beef, stirring frequently. Stir in the corn, tomatoes, cumin and salt. Top with pepper halves, cut side down. Bring to a boil over medium high heat, reduce heat, cover and simmer 15 to 20 minutes or until peppers are desired tenderness.Remove from heat. Place the pepper halves on a serving platter. Spoon in meat mixture and top with cheese.Originally appeared: Diabetic Living Magazine
Directions
Lightly coat a deep large nonstick skillet with cooking spray and place over medium high heat until hot. Brown beef, stirring frequently. Stir in the corn, tomatoes, cumin and salt. Top with pepper halves, cut side down. Bring to a boil over medium high heat, reduce heat, cover and simmer 15 to 20 minutes or until peppers are desired tenderness.Remove from heat. Place the pepper halves on a serving platter. Spoon in meat mixture and top with cheese.
Lightly coat a deep large nonstick skillet with cooking spray and place over medium high heat until hot. Brown beef, stirring frequently. Stir in the corn, tomatoes, cumin and salt. Top with pepper halves, cut side down. Bring to a boil over medium high heat, reduce heat, cover and simmer 15 to 20 minutes or until peppers are desired tenderness.
Remove from heat. Place the pepper halves on a serving platter. Spoon in meat mixture and top with cheese.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)246Calories7gFat23gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
