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Rich in protein and fiber, source of iron and vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
5.2g
· 17%
Protein
10.5g
· 34%
Fat
6.8g
· 49%
Fiber
2.1g
Vitamins
Vitamin C
48mg · 53% DV
B12
1.1µg · 46% DV
B3
2.1mg · 13% DV
B5
0.65mg · 13% DV
Minerals
Zinc
2mg · 18% DV
Phosphorus
110mg · 16% DV
Selenium
7.2µg · 13% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.7g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 2.6:1
Below the ideal 4:1 — a good omega balance.
Cook the peppers briefly over high heat and avoid overcrowding the pan. Brown the ground beef first until its released liquid evaporates, then combine it with the peppers for a thicker result.
Use sweet peppers, such as bell peppers, instead of hot peppers. If using chili peppers, removing much of the seeds and white inner membranes can reduce the heat.
Yes, provided it is refrigerated in a covered container within two hours of cooking. Reheat it thoroughly until it is hot throughout before serving.
Yes, cool it fully, divide it into portions, and freeze in airtight containers. Thaw it in the refrigerator and do not refreeze a portion that has been thawed.
Yogurt or tzatziki-style yogurt sauce can balance its savory, spiced flavor. A salad, bulgur, rice, potatoes, or crusty bread can turn it into a more substantial meal.
Its protein makes it a useful option in a post-workout meal. Pairing it with a carbohydrate food such as rice, potatoes, bread, or bulgur can support recovery after training.
That depends mainly on portion size, added oil, and how spicy the peppers are. People prone to reflux or indigestion may be more comfortable with a smaller, mild portion earlier in the evening.
Cooking does not eliminate the protein, although heat changes its structure. Cook the beef fully for food safety, but avoid excessively long cooking if you want the peppers to retain a better texture.
A sauté is typically cooked quickly over higher heat and has relatively little liquid. A stew is usually simmered longer with more sauce or broth, giving it a softer, saucier texture.
People advised to limit red meat or saturated fat, including some people with cardiovascular risk factors, may prefer lean ground beef and moderate portions. Spicy peppers can also worsen symptoms for some people with reflux, gastritis, or sensitive digestion.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.