Shredded Beef Soup with Stuffed Mini Peppers

This easy-to-make, flavorful Mexican-inspired beef soup is packed with protein to keep you feeling full and satisfied. You can prepare the Stuffed Mini Peppers as the soup is simmering on the stove or prepare them beforehand and reheat them in a warm oven just before serving.

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Active Time:
45 mins
Additional Time:
1 hr 50 mins
Total Time:
2 hrs 30 mins
Servings:
6
Yield:
6 servings

Ingredients

Stuffed Mini Peppers

  • ½ cup crumbled queso fresco

  • ¼ cup shredded part-skim mozzarella cheese

  • 2 tablespoons finely chopped jarred pimiento peppers

  • 6 miniature red, yellow, and/or green sweet peppers, halved and seeded

  • 1 tablespoon whole-wheat panko breadcrumbs

Shredded Beef Soup

  • 1 pound beef chuck eye steak

  • 2 teaspoons olive oil

  • 1 cup chopped onion (1 large)

  • 1 teaspoon paprika

  • ½ teaspoon salt

  • ½ teaspoon ground cumin

  • ¼ teaspoon black pepper

  • 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained

  • 1 (14.5 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-sized pieces

  • ½ cup frozen whole kernel corn

  • 2 teaspoons snipped fresh cilantro

  • 1 Lime wedges

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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

Nutrition Facts (per serving)

209 Calories
6g Fat
23g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 serving
Calories 209
% Daily Value *
Total Carbohydrate 23g 8%
Dietary Fiber 7g 25%
Total Sugars 8g
Protein 18g 36%
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 37mg 12%
Sodium 411mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.

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