Meats and seafood
Italian Beef with Peppers and Onions
Recipe created by Davita patient, Thomas, and submitted by DaVita dietitian Victoria from California.
Portions:15
Serving size: 3 ounces meat with 1/4 cup vegetables
Ingredients
- 3-pound lean beef roast, fat trimmed
- 2 teaspoons oregano
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper (adjust to taste)
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 onion, sliced
- 1/2 cup pepperoncini juice
Preparation
- Place the beef roast, oregano, pepper, garlic powder and red pepper in a crock pot. Cook on high for 4 to 5 hours until tender.
- Remove beef from crock pot and let cool.
- Shred beef and remove fat.
- Place the shredded beef back into the crock pot. Add the sliced peppers, onion and pepperoncini juice.
- Cook on high for 45 to 60 minutes, until the vegetables are tender.
Nutrients per serving
- Calories: 212
- Protein: 25 g
- Carbohydrate: 3 g
- Fat: 11 g
- Cholesterol: 84 mg
- Sodium: 121 mg
- Potassium: 280 mg
- Phosphorus: 196 mg
- Calcium: 21 mg
- Fiber: 0.6 g
Renal and Renal Diabetic Food Choices
- 3 meat
- 1/2 vegetable, low potassium
Helpful Hints
- Serve Italian beef on a hamburger bun or roll.
- Pepperoncini juice is high in sodium and replaces other sodium sources in this recipe. Limit portion and avoid adding salt to keep total sodium intake low.
- For a lower-protein diet, reduce meat portion according to your diet plan or consult with your dietitian.
Page last updated on: March 12, 2008
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