Taco-Stuffed Peppers
Spanish Coleslaw
Ingredients
- 2 lb plant-based ground beef
- 1 Tbsp vegetable oil
- 1 (16-oz) container refrigerated salsa
- 2 tsp ground cumin
- 6 bell peppers (any color), halved lengthwise
Instructions
- Preheat oven to 350°F. Cook plant-based beef in hot oil in a large skillet over medium heat until browned and crumbly. Stir in salsa and cumin. Bring to a boil, reduce heat, and simmer 10 minutes or until liquid is almost evaporated.
- Remove seeds and membranes from peppers. Place peppers, cut sides up, in a large baking dish. Fill peppers with beef mixture.
- Bake 20 minutes or until peppers are tender. Serve Spanish Coleslaw recipe as a topping.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 3 Tbsp red wine vinegar
- 1 tsp honey
- 1 (10-oz) pkg angel hair coleslaw
- 1 (3.8-oz) can sliced black olives, drained
- 4 Roma tomatoes, chopped
- 2 jalapeño peppers, seeded and minced
- ¼ red onion, thinly sliced
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Whisk together oil, vinegar, and honey in a large bowl. Add coleslaw, olives, tomatoes, jalapeños, and onion; toss. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
425
|
128
|
553
|
| Fat (g) | 27 | 11 | 38 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 19 | 7 | 26 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 751 | 240 | 991 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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