Oxygen USA — September-October 2017

september / october 2017 65

SLOPPY JOES

STUFFED PEPPERS

MAKES 4 SERVINGS

Ingredients:

4 medium bell peppers (any color)

1 lb 93% lean ground beef

2 cups no salt added tomato sauce

2 tbsp tomato paste

1 can carrots and peas, drained

1 medium onion, minced

1 tbsp red wine vinegar

1 tbsp Worcestershire sauce

1½ tsp black pepper

½ tsp salt

¼ tsp garlic powder

Directions:

1. Preheat oven to 350 degrees.


2. Cut thin slice from stem end of
   each bell pepper to remove top of
   pepper. Remove seeds and mem-
   branes; rinse peppers. In 4-quart
   Dutch oven or saucepan, add enough
   water to cover peppers. Heat to
   boiling; add peppers. Cook about
   two minutes, then drain. Set aside
   to cool.


3. Heat large skillet over medium-
   high heat. Add meat to pan, breaking
   it up with spatula as it cooks. Season
   meat with salt and pepper and cook
   until it browns, then add onions and
   vegetables. Reduce heat to medium
   and add red wine vinegar and
   Worcestershire sauce; continue to
   cook five minutes.


4. Add tomato sauce and paste, and
   stir to combine.


5. Carefully fill peppers with sloppy
   Joes meat until full. Stand bell peppers
   up in ungreased 8-inch-square glass
   baking dish. Pour any remaining
   sauce over peppers.


6. Cover tightly with foil and bake 10
   minutes. Uncover and bake 10 to 15
   minutes longer, or until peppers are
   tender. Allow to cool before serving.

Nutrition Fact (per serving): calories

257, total fat 6 g, saturated fat 3 g,

trans fat 0 g, protein 29 g, sodium 622

mg, carbs 23 g, fiber 6 g, sugar 10 g

Directions:

1. Combine ingredients for dressing

(honey, Dijon mustard, red wine

vinegar, olive oil, salt and pepper)

in small mixing bowl. Combine well

with whisk and set aside.

2. Layer remaining ingredients

in serving bowl or portable

Tupperware (to have for lunch later

in the day). Drizzle with dressing and

toss to coat well. Add more salt and

pepper (to taste), if needed. Enjoy!

Nutrition Facts (per serving):

calories 616, total fat 34 g, saturated

fat 8 g, trans fat 0 g, protein 37 g,

sodium 486 mg, carbs 44 g, fiber 6

g, sugar 14 g