Smoky Beef and Bell Pepper Stew

Rich ground beef simmered with sweet bell peppers, black beans, and warm spices, served alongside fluffy cauliflower rice.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.70/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Calorie
• Low-Carb
• Low-Saturated-Fat
• Low-Sugar
• High-Protein
• Low-Fat
• Low-Cholesterol

Tags

• one-pot
• sauté
• healthy
• comfort food
• smoky

Ingredients

• 1.5 pound ground beef (93% lean)
• 1 can black beans (low-sodium, rinsed and drained)
• 1 can diced tomatoes (low-sodium, fire-roasted)
• 2 red bell peppers (large, chopped)
• 1 cup yellow onion (diced)
• 3 clove garlic (minced)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 1 cup beef broth (low-sodium)
• 2 package riced cauliflower
• 1 tablespoon olive oil
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 1/2 tablespoon olive oil in a large pot over medium-high heat. Add ground beef and yellow onion; cook for 6-8 minutes until meat is browned and onions are tender, crumbling beef with a spoon.
2. Add minced garlic, chili powder, ground cumin, smoked paprika, and 1/4 teaspoon salt. Stir continuously for 1 minute until fragrant.
3. Stir in chopped red bell pepper, black beans, diced tomatoes, and low-sodium beef broth. Bring to a simmer, reduce heat to low, cover, and cook for 15 minutes.
4. While stew simmers, heat remaining 1/2 tablespoon olive oil in a large skillet over medium heat. Add riced cauliflower and remaining 1/4 teaspoon salt; sauté for 5-6 minutes until tender.
5. Serve hot stew over cauliflower rice and garnish with fresh cilantro.

Notes

Reheats exceptionally well. Store in airtight containers for up to 4 days in the refrigerator.

Nutrition (per serving)

• Calories: 345
• Protein: 32.5 g
• Carbohydrates: 27.7 g
• Fat: 10.5 g
• Fiber: 8.5 g
• Sodium: 837 mg
• Saturated Fat: 3.5 g
• Sugar: 9.2 g
• Cholesterol: 71 mg