Hearty Beef and Veggies Bowls

Here's a recipe that's way yummy in the tummy and SO good for you. I made these the other night out of the March 2012 Clean Eating magazine. I love that magazine. All the recipes I have made have been wonderful and have more than a 90 percent approval rating from my hubby. This is another one that was hubby tested and he approves. In his words, "This is my kind of meal."

Here's what you do:

I started by browning 1 pound of lean ground beef in my skillet. (The recipe calls for safflower oil, but I omitted and just sprayed my skillet with olive oil cooking spray.)

(Next time I'll use my camera instead of my phone.)

Once all the meat was browned, I added the bell peppers, corn, tomatoes, and Worcestershire sauce.

Bring all of it to a boil. Cover, reduce heat and simmer for 15 minutes until the bell peppers are tender.

Remove from heat and stir in cumin, vinegar, salt, and black pepper.

Spoon into bowls and top with sour cream and cilantro (I forgot the cilantro). It was really yummy!

(The picture in the magazine is much prettier. I'll try to work on my presentation as well.)

It makes 4 servings. Here's the stats:
Calories: 274
Fat: 9 grams
Carbs: 22
Protein: 28 grams
Fiber: 6 grams
Sugar: 10 grams

Recipe:

1 tsp. safflower oil
1 lb. extra-lean ground beef
2 cups diced green bell peppers
14.5 oz. boxed or jarred, unsalted diced tomatoes
1 1/2 cups frozen corn, thawed (I forgot to that it first and it turned out fine.)
1 1/2 Tbsp. Worcestershire sauce
2 tsp. ground cumin
1 tsp. balsamic vinegar
1/2 tsp. each of sea salt and ground black pepper
Low-fat sour cream
Cilantro