If you want to, you can stretch this hearty southwestern stew by serving it over brown rice. Put about a half-cup of cooked rice in each bowl, then top with the stew.
Recipe information
Yield
serves 4, 1 1/4 cups per serving
Ingredients
Preparation
Step 1
In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the peppers for 6 minutes, or until tender-crisp, stirring frequently.
Step 2
Stir in the remaining ingredients except the salt. Bring to a boil. Reduce the heat and simmer, covered, for 20 minutes. Remove from the heat.
Step 3
Stir in the salt. Let stand, uncovered, for 5 to 10 minutes so the flavors blend and the stew thickens slightly.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 219
Step 6
Total Fat: 2.5g
Step 7
Saturated: 0.5g
Step 8
Trans: 0.0g
Step 9
Polyunsaturated: 0.5g
Step 10
Monounsaturated: 1.0g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 359mg
Step 13
Carbohydrates: 44g
Step 14
Fiber: 10g
Step 15
Sugars: 11g
Step 16
Protein: 10g
Step 17
Dietary Exchanges
Step 18
2 1/2 Starch
Step 19
2 Vegetable
