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Mexican Shredded Beef Soup with Stuffed Mini Peppers

Mexican Shredded Beef Soup with Stuffed Mini Peppers

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  • Makes: 6 servings
  • Prep 40 mins
  • Cook 1 hr 35 mins
  • Bake 12 mins (peppers)
  • Serving Size: 1 cup soup and 2 pepper halves each
  • Carb Grams Per Serving: 23

Ingredients

  • 1 pound beef chuck eye steak
  • 2 teaspoons olive oil
  • 1 cup chopped onion (1 large)
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 2 14 1/2 - ounce cans no-salt-added diced tomatoes, undrained
  • 1 14 1/2 - ounce can 50%-less-sodium beef broth
  • 1 15 - ounce can no-salt-added black beans, rinsed and drained
  • 1 large green or red sweet pepper, seeded and cut into bite-size pieces
  • 1/2 cup frozen whole kernel corn
  • 2 teaspoons snipped fresh cilantro
  • 1 recipe Stuffed Mini Peppers
  • Lime wedges (optional)

Directions

  1. 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. Simmer, covered, about 1 1/2 hours or until beef is tender.
  2. 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; reduce heat. Simmer, covered, 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.

Stuffed Mini Peppers

Ingredients

  • 1/2 cup crumbled queso fresco (2 ounces)
  • 1/4 cup shredded part-skim mozzarella cheese (1 ounce)
  • 2 tablespoons finely chopped jarred pimiento
  • 6 miniature sweet peppers, halved and seeded
  • 1 tablespoon whole wheat panko (Japanese-style bread crumbs)
  • Nonstick cooking spray

Directions

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil; set aside. In a small bowl combine queso fresco, mozzarella, and pimiento. Stuff sweet pepper halves with cheese mixture, mounding cheese mixture slightly. Sprinkle panko on top of 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.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 209 cal., 6 g total fat (2 g sat. fat), 37 mg chol., 411 mg sodium, 23 g carb. (7 g fiber, 8 g sugars), 18 g pro.

Diabetic Exchanges

Starch (d.e): 1; Lean Meat (d.e): 2; Vegetables (d.e): 2;