Ingredients:
- 1 -2 green pepper, quartered and thinly sliced (about 2 cups)
- 2 tomatoes, cut into wedges
Directions:
- In a non stick pan, over medium high heat, cook pork with onions and carrots until the pork is no longer pink. Drain off any fat.
- Add in the soy, worchestershire and water and 1/2 of the green peppers. Cover and reduce heat to medium low. Simmer for 10 minutes.
- Remove cover and add remaining peppers and season with black pepper. Stir and continue cooking until most of the liquid is evaporated, about another 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.37 Kcal (772 kJ) | ||
| Calories from fat | 40.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 7% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1252.88mg | 52% | |
| Potassium | 684.48mg | 15% | |
| Total Carbs | 9.74g | 3% | |
| Sugars | 4.56g | 18% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 26.68g | 53% | |
| Vitamin C | 43.1mg | 72% | |
| Iron | 2.4mg | 13% | |
| Calcium | 54.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 69.01 Kcal (289 kJ) | ||
| Calories from fat | 15.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 7% | |
|---|---|---|---|
| Cholesterol | 25.04mg | 22% | |
| Sodium | 468.94mg | 52% | |
| Potassium | 256.19mg | 15% | |
| Total Carbs | 3.65g | 3% | |
| Sugars | 1.71g | 18% | |
| Dietary Fiber | 0.68g | 7% | |
| Protein | 9.98g | 53% | |
| Vitamin C | 16.1mg | 72% | |
| Iron | 0.9mg | 13% | |
| Calcium | 20.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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