WHY IT’S LIGHT Just three-quarters of a pound of beef serves four as a main course when rolled around a filling of peppers and cheese and accompanied by a leafy salad. This dish is just as delicious (and even leaner) with chicken or turkey cutlets instead of beef.

　　

Ingredients

serves 4

　　1 tablespoon plus 2 teaspoons olive oil

　　2 medium onions, halved and sliced 1/4 inch thick

　　3 red or orange bell peppers, ribs and seeds removed, sliced 1/4 inch thick

　　Coarse salt and ground pepper

　　3/4 cup water

　　3/4 pound thinly sliced top round beef, cut into 4 equal pieces

　　2 ounces pepper Jack cheese, thinly sliced

　　2 teaspoons olive oil

　　1 package (7 ounces) spring lettuce mix

　　1 1/2 teaspoons sherry vinegar

　　

Step 1

In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and peppers; cook, stirring occasionally, until beginning to brown, about 7 minutes. Season with salt and pepper and add the water; cover and simmer 3 minutes. Uncover and cook, stirring occasionally, until vegetables are soft and liquid has evaporated, about 2 minutes.

　　

Step 2

Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks.

　　

Step 3

Heat a medium skillet over medium-high; brush with 1 teaspoon oil. Place meat rolls, seam side down, in skillet; cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if beef is browning too quickly). Transfer beef rolls to a plate.

　　

Step 4

Toss lettuce with vinegar and remaining teaspoon oil; season with salt and pepper. Remove toothpicks from beef rolls; serve with salad.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 227

　　

Step 7

Fat: 11.2g (4.1g Saturated Fat)

　　

Step 8

Protein: 24.5g

　　

Step 9

Carbohydrates: 7.7g

　　

Step 10

Fiber: 2.8g

　　Everyday Food: Light