Taco-Stuffed Peppers
Spanish Coleslaw
Ingredients
- 2 lb ground sirloin
- 1 (16-oz) container refrigerated salsa
- 2 tsp ground cumin
- ½ tsp salt
- 6 bell peppers, halved lengthwise and seeded (any colors)
Instructions
- Preheat oven to 350°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet.
- Stir in salsa, cumin, and salt. Bring to a boil, reduce heat, and simmer 10 minutes or until liquid is almost evaporated.
- Place peppers, cut sides up, in a large baking dish. Fill with beef mixture.
- Bake 20 minutes or until peppers are tender. Top with Spanish Coleslaw recipe, if desired.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 3 Tbsp red wine vinegar
- 1 tsp honey
- 1 (10-oz) pkg angel hair coleslaw mix
- 1 (2.25-oz) can sliced black olives, drained
- 4 Roma tomatoes, chopped
- 2 jalapeño peppers, seeded and minced (see Note)
- ¼ red onion, thinly sliced
- ¼ tsp salt
Side Dish Instructions
- Whisk together oil, vinegar, and honey in a large bowl.
- Add coleslaw, olives, tomatoes, jalapeños, and onion. Toss with salt; add pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
220
|
120
|
340
|
| Fat (g) | 7 | 10 | 17 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 30 | 1 | 31 |
| Carb (g) | 11 | 7 | 18 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 560 | 180 | 740 |
Low Calorie Meal Plan
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