Ring the Dinner Bell
|February 17, 2013||Filled under Beef, Main Dish|
Lately there has been a lot of fish and chicken in our house. In my efforts to slim down our menu, beef has taken a big hit. My hubby is a meat eating man. Give him some red meat, pan fried and covered in gravy and he is a happy man. Patiently he has endured a red meat – less menu over the last few weeks. But last week I think he hit the wall. With all the patience of a saint he kindly made his request; “honey, can we please have some beef?”
So I spent some time researching healthy beef recipes. My husband fills our freezer with venison each year so I have plenty of extra lean, unprocessed and non-chemical warfare meat to choose from. So I combined some ground venison with this great recipe for Korean Beef I found on Table for Two website. And then stuffed it in a bell pepper with some cheese. The meat has an amazing flavor with the consistency and moistness of taco meat. And the tangy tart flavor of the sweet pepper is the perfect balance for savory meat mixture. I added some brown rice and a fresh mango and mandarin orange salad and dinner was served for under 500 calories a plate.
- 1lb extra lean ground beef (or venison)
- 1 small yellow onion, diced
- 1/2 cup low sodium soy sauce
- 1/3 cup light brown sugar
- 1 tsp ground ginger
- 2 large bell peppers, cut in half vertically, seeds removed
- sprinkling of Parmesan cheese
- In a large skillet cook ground beef over medium high heat, adding diced onion when meat is about half way done.
- Mix soy, brown sugar and ginger in a small bowl and add to meat.
- Turn heat down to medium and cook meat, stirring occasionally until moisture has been absorbed, about 10 minutes.
- Preheat oven to 350 and line a baking sheet with tin foil.
- Place pepper halves on tin foil, bunching foil to help peppers sit up straight if needed.
- Sprinkle a little cheese in the bottom of each pepper.
- Fill peppers with meat, smashing with back of spoon to pack it in.
- Sprinkle top with a little more cheese.
- Bake for 20 minutes.