Hearty Beef & Veggie Bowls
Bolster Immunity with this dish! Corn contains a variety of carotenoids, compounds that act as antioxidants and have immune-boosting effects. Only yellow corn, however, has significant amounts of these healthful compounds. White corn does not, so be sure to opt for yellow!
Photo: Jodi Pudge
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Ingredients
- 1 tsp safflower oil
- 1 lb extra-lean ground beef
- 2 cups seeded and diced green bell peppers
- 14 1/2 oz boxed or jarred unsalted diced tomatoes
- 1 1/2 cups frozen corn kernels, thawed
- 1 1/2 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 sour cream
- Fresh cilantro sprigs for garnish, optional
Preparation
- In a medium pot on medium-high, heat oil. Add beef and cook, stirring and breaking up with a wooden spoon, for 4 minutes.
- Add bell peppers, tomatoes, corn and Worcestershire and stir to combine. Bring to a boil. Cover, reduce heat and simmer for 15 minutes, until bell peppers are tender.
- Remove from heat and stir in cumin, vinegar, salt and black pepper. Spoon into serving bowls and top with sour cream, dividing evenly. Garnish with cilantro (if using).
Nutrition Information
- Serving Size 1 1/4 cups beef mixture and 2 tbsp sour cream
- Calories 274
- Carbohydrate Content 22 g
- Cholesterol Content 70 mg
- Fat Content 9 g
- Fiber Content 6 g
- Protein Content 28 g
- Saturated Fat Content 3 g
- Sodium Content 410 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g