Hearty Beef and Veggie Bowls

This recipe is from Clean Eating magazine’s March 2012 issue. It was quick, easy and tastier than expected. I enjoyed this recipe.









Hearty Beef and Veggie Bowls

1 tsp. safflower oil
1 lb. extra lean ground beef
2 cups diced red peppers
14.5 oz diced unsalted tomatoes
1.5 cups frozen corn, thawed
1.5 tbsp worcestershire sauce
2 tsp. ground cumin
1 tsp. balsamic vinegar
1/2 tsp. each sea salt and fresh ground black pepper
1/2  cup low-fat sour cream
fresh cilantro for garnish

In a medium pot, heat oil on medium high. Add beef and cook, stirring & breaking up with a wooden spoon, for 4 mins. Add peppers, tomatoes, corn & worcestershire sauce & stir to combine. Bring to a boil. Cover, reduce heat & simmer for 15 mins., until peppers are tender. Remove from heat & stir in cumin, vinegar, salt & black pepper. Spoon into serving bowls & top with sour cream & cilantro.
Serving Size: makes 4 servings


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