Recipes

INGREDIENTS:

• 2 1/2 tbsp olive oil, divided
• 12 oz extra-lean ground beef
• 2 medium green bell peppers, diced
• 1 cup chopped yellow onion
• 1 lb fresh tomatoes, chopped
• 4 oz fresh green beans, trimmed and broken into 1-inch pieces
• 1 cup frozen whole-kernel corn, thawed and patted dry
• 2 cups coarsely chopped green cabbage
• 3 cups low-sodium beef broth
• 2 tsp dried oregano
• 2 tbsp balsamic vinegar
• 1 tsp sea salt
• 1/2 tsp ground black pepper

INSTRUCTIONS:

1. Heat 1 tsp oil in a Dutch oven on medium-high, tilting Dutch oven to coat bottom lightly. Add beef and cook for 3 minutes or until browned, stirring frequently. Drain beef on paper towels; set aside.
2. Heat 1 tsp oil in Dutch oven on medium-high. Add bell peppers and onion and cook for 6 minutes or until edges begin to brown, stirring occasionally. Add beef back to Dutch oven along with tomatoes, beans, corn, cabbage, broth and oregano. Bring mixture to a boil over same heat, then reduce heat to a simmer, cover and cook for 15 minutes or until beans are tender-crisp.
3. Remove Dutch oven from heat, stir in remaining ingredients, including remaining oil, and let stand for 10 minutes before serving to allow flavors to meld.