Shredded Beef Soup with Stuffed Mini Peppers

Ingredients

• 0.5 cup crumbled queso fresco
• 0.25 cup shredded part-skim mozzarella cheese
• 2 tablespoons finely chopped jarred pimiento peppers
• 6 miniature red, yellow, and/or green sweet peppers, halved and seeded
• 1 tablespoon whole-wheat panko breadcrumbs
• 1 pound beef chuck eye steak
• 2 teaspoons olive oil
• 1 cup chopped onion (1 large)
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.5 teaspoon ground cumin
• 0.25 teaspoon black pepper
• 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
• 1 (14.5 ounce) can 50%-less-sodium beef broth
• 1 (15 ounce) can no-salt-added black beans, rinsed and drained
• 1 large green or red sweet pepper, seeded and cut into bite-sized pieces
• 0.5 cup frozen whole kernel corn
• 2 teaspoons snipped fresh cilantro
• 1 Lime wedges

Instructions

1. To prepare mini peppers: Preheat oven to 375 degrees F. Line a baking sheet with foil; set aside. In a small bowl combine crumbled queso fresco, shredded part-skim mozzarella cheese, and finely chopped jarred pimiento.
2. Stuff sweet pepper halves with cheese mixture, mounding cheese mixture slightly. Sprinkle whole wheat panko on top of the cheese mixture. Lightly coat top of panko with nonstick cooking spray. Place peppers on prepared baking sheet. Bake 12 to 15 minutes or until golden brown on top.
3. To prepare soup: If necessary, trim fat from beef; cut beef into 2-inch pieces. In a 4-quart Dutch oven heat oil over medium-high heat. Add beef; cook and stir until browned on all sides. Add onion, paprika, salt, cumin and black pepper. Cook and stir 2 minutes more. Add tomatoes and broth, stirring to scrape up the browned bits from bottom of pan. Bring to boiling; reduce heat and cover. Simmer about 1 1/2 hours or until beef is tender.
4. Transfer beef to a cutting board; let cool slightly. Using two forks, pull meat apart into shreds. Return beef to Dutch oven. Add black beans, sweet pepper, and corn. Bring soup to boiling then reduce heat and cover. Simmer about 5 minutes more or just until sweet peppers are tender. To serve, stir in cilantro. Serve with Stuffed Mini Peppers. If desired, serve with lime wedges.