1. Heat oil in a large nonstick skillet over medium high heat. Brown beef, about 3 to 4 minutes, stirring frequently.
2. Stir in tomatoes, mixed vegetables, reserved vegetable liquid, peppers, quinoa and Worcestershire sauce. Bring to a boil over medium-high heat. Reduce heat; cover and simmer 15 minutes or until peppers are tender.
3. Remove skillet from heat, stir in ketchup. May add 1/4 cup water for a thinner consistency. Serve on buns.
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|Serving Size: 1 serving (40g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 72 (71%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 26.8mg||8 %|
|Sodium 39.2mg||1 %|
|Potassium 113.4mg||3 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 6.5g||9 %|
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Calories per serving: 101
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