How many calories are in Bean Stew with Tomato and Bell Peppers?
Bean Stew with Tomato and Bell Peppers has about 371 calories per serving based on the current ingredient list and serving size on this page.
InternationalDinnerVegetarianGluten FreeVeganHigh FiberQuick Meals30 Minute Meals
Bean Stew with Tomato and Bell Peppers
Bean Stew with Tomato and Bell Peppers is a Dinner international recipe with 371 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
371 kcal
Total Time
20 min
Servings
1
Protein
6 g
About This Recipe
The story behind Bean Stew with Tomato and Bell Peppers
Bean Stew with Tomato and Bell Peppers is a dinner recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around beans, tomato, and onion.
Like most enduring dinner recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 371 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 20 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Bean Stew with Tomato and Bell Peppers worth coming back to.
Ingredients
- Beans1 cup (200 g)
- Tomato1 count (130 g)
- Onion1/4 count (38 g)
- Garlic1 clove (3 g)
- Oregano1 pinch (1 g)
- Oil1/2 tablespoon (5 ml)
- Bell Pepper1/4 count (30 g)
Instructions
- 1
Step 1
For this recipe you need cooked beans.
- 2
Step 2
Chop the garlic, bell pepper and tomato. Set aside.
- 3
Step 3
Heat a pan over medium heat. Once heated, pour the oil and spread.
- 4
Step 4
Add the onion with a pinch of salt and stir-fry for 5 minutes.
- 5
Step 5
Add the tomato and let cook for 5 more minutes. If necessary, lower the heat or add some broth/water.
- 6
Step 6
Add the garlic with the bell pepper and beans. Add oregano, cover and let cook for 5 more minutes.
- 7
Step 7
Season to taste, remove from heat and serve hot.
Nutrition Snapshot
Macros and micros at a glance
37/ 100
Forkd Score · Limited
This recipe scores well for fiber density relative to its per-serving calories.
Calories
371
Protein
6g
Carbs
26.4g
Fat
5.5g
Fiber
9g
Micronutrients
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Vegetarian
Yes
Vegan
Yes
Gluten Free
Yes
Dairy Free
No
Allergens
Tree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Bean Stew with Tomato and Bell Peppers can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Bean Stew with Tomato and Bell Peppers
How long does Bean Stew with Tomato and Bell Peppers take to make?
Bean Stew with Tomato and Bell Peppers takes about 20 minutes from start to finish. That is roughly about 20 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Bean Stew with Tomato and Bell Peppers?
Most ingredients in Bean Stew with Tomato and Bell Peppers can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Bean Stew with Tomato and Bell Peppers?
Bean Stew with Tomato and Bell Peppers can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Bean Stew with Tomato and Bell Peppers?
Yes, Bean Stew with Tomato and Bell Peppers generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Bean Stew with Tomato and Bell Peppers?
Reheat Bean Stew with Tomato and Bell Peppers gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Bean Stew with Tomato and Bell Peppers up or down?
Yes. Bean Stew with Tomato and Bell Peppers is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Bean Stew with Tomato and Bell Peppers?
A large skillet, saucepan, or sheet pan works well for Bean Stew with Tomato and Bell Peppers. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
How do I know when Bean Stew with Tomato and Bell Peppers is cooked properly?
Bean Stew with Tomato and Bell Peppers is done when the ingredients are tender and heated through and the flavors have come together. Taste toward the end of cooking and adjust the seasoning before serving.
Is Bean Stew with Tomato and Bell Peppers suitable for vegetarians?
Yes. Bean Stew with Tomato and Bell Peppers is suitable for vegetarians as written.
Is Bean Stew with Tomato and Bell Peppers gluten-free?
Yes. Bean Stew with Tomato and Bell Peppers is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Bean Stew with Tomato and Bell Peppers?
Yes. This recipe includes Tree Nut and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Bean Stew with Tomato and Bell Peppers ahead of time?
Bean Stew with Tomato and Bell Peppers can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Bean Stew with Tomato and Bell Peppers for my calorie or macro goals?
To make Bean Stew with Tomato and Bell Peppers higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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