Prep Cook Total :
15m 40m 55m
1 lb grass-fed ground beef ½ (16-oz) container fresh salsa 1 tsp ground cumin 2 bell peppers (any color), halved
2 Tbsp extra virgin olive oil 1½ Tbsp red wine vinegar ½ tsp raw honey ½ (10-oz) pkg angel hair coleslaw 2 Tbsp sliced black olives 2 Roma tomatoes, chopped 1 small jalapeño pepper, seeded and minced ¼ small red onion, thinly sliced
Preheat oven to 350°F. Cook beef in a skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in salsa and cumin. Bring to a boil, reduce heat, and simmer 10 minutes or until liquid is almost evaporated. Remove seeds and membranes from peppers. Place peppers, cut side up, in a small baking dish. Fill with beef mixture. Bake 20 minutes or until peppers are tender. Serve Spanish Coleslaw recipe over peppers.
Whisk together oil, vinegar, and honey in a bowl. Add coleslaw, olives, tomatoes, jalapeño, and onion; toss. Season with salt and pepper to taste