Stuffed Pepper Stew with a Crisp Garden Salad

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.
Print Recipe Save in Recipe Box
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Lunch
Servings 4
Calories 482 kcal

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
 

  • **Prepare the Stew:**
  • - In a large pot, cook the beef over medium heat until browned. Drain any excess fat.
  • - Add the chopped onion, red bell pepper, green bell pepper, celery, and minced garlic to the pot. Sauté until the vegetables are tender, about 5-7 minutes.
  • - Stir in the beef broth, diced tomatoes (with juice), tomato sauce, water, and pepper. Bring the mixture to a boil, then reduce heat to low.
  • - Simmer uncovered for 25-30 minutes, stirring occasionally, until the flavors meld and the stew thickens slightly.
  • **Prepare the Salad:**
  • - While the stew is simmering, prepare the garden salad. In a large salad bowl, combine the mixed lettuce, cucumber, carrot, and cherry tomatoes.
  • - In a small bowl, whisk together the balsamic vinegar and olive oil. Drizzle the dressing over the salad and toss gently to combine. Top with sunflower seeds if desired.
  • **Serve:**
  • - 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.
Do you have a fantastic recipe that's Low Sodium and Low Carbohydrate? We want to hear from you! Please submit your favorite nutritious recipes to be shared with the group. Your culinary creativity and commitment to health could inspire and support others in their journey to better eating. Join us in spreading the joy of delicious, healthy cooking by contributing your best ideas! CLICK HERE TO SHARE

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

Stuffed Pepper Stew with a Crisp Garden Salad