Stuffed Pepper Stew with a Crisp Garden Salad
This hearty Stuffed Pepper Stew is a perfect comfort dish, packed with lean ground beef and colorful vegetables in a rich, savory broth. Paired with a fresh garden salad, this meal offers a balanced and nutritious dining experience, ideal for a heart-healthy and diabetic-friendly diet.
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Ingredients
- 1 lb beef lean, ground or steak (cubed)
- 1/2 onion chopped
- 1 small red bell pepper chopped
- 1 small green bell pepper chopped
- 1 cup celery chopped
- 3 cloves garlic minced
- 2 cups swansons unsalted beef broth
- 14.5 oz no salt added diced tomatoes 14.5-oz can
- 8 oz no salt tomato sauce 8-oz can
- 1/2 cup water
- 1/4 tsp pepper
- 4 cups mixed lettuce such as romaine and iceberg
- 1 small cucumber thinly sliced
- 1 small carrot shredded
- 1 cup cherry tomatoes halved
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp sunflower seeds optional
Instructions
- - In a large pot, cook the 1 lb beef over medium heat until browned. Drain any excess fat.
- - Add the chopped 1/2 onion, 1 small red bell pepper, 1 small green bell pepper, 1 cup celery, and minced 3 cloves garlic to the pot. Sauté until the vegetables are tender, about 5-7 minutes (timer).
- - Stir in the 2 cups swansons unsalted beef broth, 14.5 oz no salt added diced tomatoes (with juice), 8 oz no salt tomato sauce, 1/2 cup water, and 1/4 tsp pepper. Bring the mixture to a boil, then reduce heat to low.
- - Simmer uncovered for 25-30 minutes (timer), stirring occasionally, until the flavors meld and the stew thickens slightly.
- - While the stew is simmering, prepare the garden salad. In a large salad bowl, combine the 4 cups mixed lettuce, 1 small cucumber, 1 small carrot, and 1 cup cherry tomatoes.
- - In a small bowl, whisk together the 1 tbsp balsamic vinegar and 1 tbsp olive oil. Drizzle the dressing over the salad and toss gently to combine. Top with 1 tbsp sunflower seeds if desired.
- - Ladle the stew into bowls and serve alongside the crisp garden salad.
Nutrition
Nutrition Facts
Stuffed Pepper Stew with a Crisp Garden Salad
Amount per Serving
Calories
482
% Daily Value*
Fat
32
g
49
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
16
g
Cholesterol
81
mg
27
%
Sodium
498
mg
22
%
Potassium
1542
mg
44
%
Carbohydrates
24
g
8
%
Fiber
8
g
33
%
Sugar
11
g
12
%
Protein
27
g
54
%
Vitamin A
20947
IU
419
%
Vitamin C
87
mg
105
%
Calcium
190
mg
19
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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Note to Cooks:
To ensure this recipe fits within your dietary guidelines, please check the nutritional information on the ingredients you use. Brands and preparation methods can vary, impacting the calorie, carbohydrate, and sodium content. Taking a moment to confirm these details will help to maintain your dietary goals and ensure this dish meets your health needs.
Stuffed Pepper Stew with a Crisp Garden Salad
