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Active Time:45 minsAdditional Time:1 hr 50 minsTotal Time:2 hrs 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Active Time:45 minsAdditional Time:1 hr 50 minsTotal Time:2 hrs 30 minsServings:6Yield:6 servings
Active Time:45 mins
Active Time:
45 mins
Additional Time:1 hr 50 mins
Additional Time:
1 hr 50 mins
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsStuffed Mini Peppers½cupcrumbled queso fresco¼cupshredded part-skim mozzarella cheese2tablespoonsfinely chopped jarred pimiento peppers6miniature red, yellow, and/or green sweet peppers, halved and seeded1tablespoonwhole-wheat panko breadcrumbsShredded Beef Soup1poundbeef chuck eye steak2teaspoonsolive oil1cupchopped onion (1 large)1teaspoonpaprika½teaspoonsalt½teaspoonground cumin¼teaspoonblack pepper2(14.5 ounce) cansno-salt-added diced tomatoes, undrained1(14.5 ounce) can50%-less-sodium beef broth1(15 ounce) canno-salt-added black beans, rinsed and drained1largegreen or red sweet pepper, seeded and cut into bite-sized pieces½cupfrozen whole kernel corn2teaspoonssnipped fresh cilantro1Lime wedges
Cook Mode(Keep screen awake)
Ingredients
Stuffed Mini Peppers
½cupcrumbled queso fresco
¼cupshredded part-skim mozzarella cheese
2tablespoonsfinely chopped jarred pimiento peppers
6miniature red, yellow, and/or green sweet peppers, halved and seeded
1tablespoonwhole-wheat panko breadcrumbs
Shredded Beef Soup
1poundbeef chuck eye steak
2teaspoonsolive oil
1cupchopped onion (1 large)
1teaspoonpaprika
½teaspoonsalt
½teaspoonground cumin
¼teaspoonblack pepper
2(14.5 ounce) cansno-salt-added diced tomatoes, undrained
1(14.5 ounce) can50%-less-sodium beef broth
1(15 ounce) canno-salt-added black beans, rinsed and drained
1largegreen or red sweet pepper, seeded and cut into bite-sized pieces
½cupfrozen whole kernel corn
2teaspoonssnipped fresh cilantro
1Lime wedges
DirectionsTo prepare mini peppers: Preheat oven to 375 degrees F. Line a baking sheet with foil; set aside. In a small bowl combine crumbled queso fresco, shredded part-skim mozzarella cheese, and finely chopped jarred pimiento.Stuff sweet pepper halves with cheese mixture, mounding cheese mixture slightly. Sprinkle whole wheat panko on top of the cheese mixture. Lightly coat top of panko with nonstick cooking spray. Place peppers on prepared baking sheet. Bake 12 to 15 minutes or until golden brown on top.To prepare soup: If necessary, trim fat from beef; cut beef into 2-inch pieces. In a 4-quart Dutch oven heat oil over medium-high heat. Add beef; cook and stir until browned on all sides. Add onion, paprika, salt, cumin and black pepper. Cook and stir 2 minutes more. Add tomatoes and broth, stirring to scrape up the browned bits from bottom of pan. Bring to boiling; reduce heat and cover. Simmer about 1 1/2 hours or until beef is tender.Transfer beef to a cutting board; let cool slightly. Using two forks, pull meat apart into shreds. Return beef to Dutch oven. Add black beans, sweet pepper, and corn. Bring soup to boiling then reduce heat and cover. Simmer about 5 minutes more or just until sweet peppers are tender. To serve, stir in cilantro. Serve with Stuffed Mini Peppers. If desired, serve with lime wedges.Originally appeared: Diabetic Living Magazine; updated September 2022
Directions
To prepare mini peppers: Preheat oven to 375 degrees F. Line a baking sheet with foil; set aside. In a small bowl combine crumbled queso fresco, shredded part-skim mozzarella cheese, and finely chopped jarred pimiento.Stuff sweet pepper halves with cheese mixture, mounding cheese mixture slightly. Sprinkle whole wheat panko on top of the cheese mixture. Lightly coat top of panko with nonstick cooking spray. Place peppers on prepared baking sheet. Bake 12 to 15 minutes or until golden brown on top.To prepare soup: If necessary, trim fat from beef; cut beef into 2-inch pieces. In a 4-quart Dutch oven heat oil over medium-high heat. Add beef; cook and stir until browned on all sides. Add onion, paprika, salt, cumin and black pepper. Cook and stir 2 minutes more. Add tomatoes and broth, stirring to scrape up the browned bits from bottom of pan. Bring to boiling; reduce heat and cover. Simmer about 1 1/2 hours or until beef is tender.Transfer beef to a cutting board; let cool slightly. Using two forks, pull meat apart into shreds. Return beef to Dutch oven. Add black beans, sweet pepper, and corn. Bring soup to boiling then reduce heat and cover. Simmer about 5 minutes more or just until sweet peppers are tender. To serve, stir in cilantro. Serve with Stuffed Mini Peppers. If desired, serve with lime wedges.
To prepare mini peppers: Preheat oven to 375 degrees F. Line a baking sheet with foil; set aside. In a small bowl combine crumbled queso fresco, shredded part-skim mozzarella cheese, and finely chopped jarred pimiento.
Stuff sweet pepper halves with cheese mixture, mounding cheese mixture slightly. Sprinkle whole wheat panko on top of the cheese mixture. Lightly coat top of panko with nonstick cooking spray. Place peppers on prepared baking sheet. Bake 12 to 15 minutes or until golden brown on top.
To prepare soup: If necessary, trim fat from beef; cut beef into 2-inch pieces. In a 4-quart Dutch oven heat oil over medium-high heat. Add beef; cook and stir until browned on all sides. Add onion, paprika, salt, cumin and black pepper. Cook and stir 2 minutes more. Add tomatoes and broth, stirring to scrape up the browned bits from bottom of pan. Bring to boiling; reduce heat and cover. Simmer about 1 1/2 hours or until beef is tender.
Transfer beef to a cutting board; let cool slightly. Using two forks, pull meat apart into shreds. Return beef to Dutch oven. Add black beans, sweet pepper, and corn. Bring soup to boiling then reduce heat and cover. Simmer about 5 minutes more or just until sweet peppers are tender. To serve, stir in cilantro. Serve with Stuffed Mini Peppers. If desired, serve with lime wedges.
Originally appeared: Diabetic Living Magazine; updated September 2022
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Nutrition Facts(per serving)209Calories6gFat23gCarbs18gProtein
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.
