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Beef stew with red and green peppers Calories
Source of protein and vitamin C
CALORIES
GI
POTASSIUM
FIBER
Beef stew with red and green peppers Nutrition Facts
Selected: 100 g
119
KCAL / 100G
Carbs
4.2g
· 14%
Protein
10.5g
· 35%
Fat
6.7g
· 51%
Fiber
1.1g
Beef stew with red and green peppers Vitamins & Minerals
Vitamins
B12
1.15µg · 48% DV
Vitamin C
31mg · 34% DV
B3
3.4mg · 21% DV
B6
0.24mg · 14% DV
Minerals
Selenium
12.5µg · 23% DV
Zinc
2mg · 18% DV
Phosphorus
111mg · 16% DV
Sodium
235mg · 10% DV
Beef stew with red and green peppers Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Beef stew with red and green peppers Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Beef stew with red and green peppers Contain Allergens?
No known major allergens
Which Diets Is Beef stew with red and green peppers Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Beef stew with red and green peppers Fat Profile
SATURATED
2.05g
MONOUNSATURATED
3.08g
POLYUNSATURATED
0.58g
Omega 6:3 ratio 9.6:1
Above the ideal 4:1 (9.6:1).
Foods Similar to Beef stew with red and green peppers
Beef stew with red and green peppers — Frequently Asked Questions
How can I make beef stew with red and green peppers more tender?
Brown the beef briefly, then cook it gently with the lid on until tender. Slow, moist cooking is more reliable for stew cuts than keeping the heat high.
When should red and green peppers be added to beef stew?
Add them after the beef has started to become tender if you want the peppers to retain some color and texture. Adding them early creates a softer, more integrated sauce-like result.
Why can beef and pepper stew taste bitter or overly sharp?
Some green peppers naturally have a sharper flavor, and seeds and white membranes can make it more noticeable. Using more sweet red pepper, removing the membranes, and avoiding burnt garlic or spices can help.
What goes well with beef stew with red and green peppers?
Yogurt or a cucumber-yogurt side can balance the savory, peppery flavor. Serve it with bulgur, whole-grain bread, potatoes, or a simple salad depending on the meal you want.
Is beef and pepper stew a good meal after a workout?
Its beef provides protein, while the peppers add vegetables to a post-workout meal. Pair it with a carbohydrate food such as rice, potatoes, or bread if you need to replenish energy after longer or harder exercise.
Is it okay to eat beef stew with peppers at night?
It can fit into an evening meal, but a large or rich serving close to bedtime may worsen reflux or indigestion in sensitive people. A moderate portion earlier in the evening is often more comfortable.
How long does leftover beef and pepper stew keep in the fridge?
Cool it promptly and refrigerate it in a covered container within two hours; use it within 3 to 4 days. Reheat only the portion you plan to eat until it is steaming hot throughout.
Can beef stew with red and green peppers be frozen?
Yes. Freeze cooled stew in portion-sized airtight containers for convenient meals, although the peppers will become softer after thawing. Thaw in the refrigerator and reheat thoroughly before serving.
How is beef stew with peppers different from a beef stir-fry?
A stir-fry is usually cooked quickly over high heat and has a drier finish with crisp-tender vegetables. Beef stew is cooked more slowly with moisture, giving the beef a softer texture and the peppers a more blended flavor.
Who should be cautious with beef and pepper stew?
People advised to limit red meat should consider portion size and frequency in line with their clinician's guidance. Peppers, chili, and richer sauces may also aggravate reflux or digestive symptoms in some individuals.
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Nutrition data compiled from USDA FoodData Central and scientific sources.