Serve with brown rice for a tempting meal that's quick and easy to prepare.
Makes 4 – 1 cup servings
Prep Time: 5 minutes
Total Time: 27 minutes
Ease of Preparation: Easy
1 pounds ground beef (90% lean or better)
1 tablespoon olive oil
¾ cups thinly sliced onion
1 garlic clove, minced
¾ cups slices yellow bell pepper
¾ cups slices red bell pepper
½ cup finely chopped carrot (or buy shredded carrots)
6 tablespoons golden raisins
¼ cup dry white wine
2 tablespoons sliced pimento-stuffed green olives (about 8 olives)
1 tablespoons balsamic vinegar
1/2 teaspoons salt
1/8 teaspoon black pepper
1 bay leaves
1/2 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 (4-ounce) can no-salt-added tomato sauce
1. Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan; drain well.
2. Add oil to pan. Add onion and garlic; sauté 3 minutes. Add bell peppers and carrot; sauté 3 minutes.
3. Return beef to pan. Stir in raisins and remaining ingredients; bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally.
4. Discard bay leaves.
Nutritional Notes: calories 280 fat 9.1g (sat 2.8g,mono 4.4g,poly 0.6g); iron3.8mg; cholesterol 70mg; calcium 46mg; carbohydrate 24g; sodium 257mg; protein 26.4g; fiber 2.2g