Beef And Pepper Pie

1. Place peppers, including liquid, into food processor; pulse until peppers are cut into small pieces.

2. Brown meat and onions. Add peppers, mushrooms, and cheese to meat mixture. Spoon into bottom crust. Cover with top crust, and seal the edges.

3. Bake at 350 degrees F (175 degrees C) until crust is brown, and pie is heated through.

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Nutrient	Quantity
Total fats	13.6747 g
Protein	111.9542 g
Carbohydrates	41.374 g
Energy	714.4012 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1074 g
Water	739.4741 g
Aspartic acid	1.0036 g
Calcium, Ca	119.6001 mg
Lutein + zeaxanthin	2133.4 g
Fiber, total dietary	7.22 g
Carotene, beta	1603.6 g
Niacin	34.3046 mg
Vitamin A, RAE	144 g
Fatty acids, total trans-polyenoic	0.0997 g
Arginine	0.4544 g
Riboflavin	0.8633 mg
Fatty acids, total polyunsaturated 15:0	0.0499 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.068 g
Fatty acids, total saturated 20:1	0.0136 g
Glutamic acid	1.2048 g
Sodium, Na	282.7339 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3173 g
Total lipid (fat)	13.6747 g
Manganese, Mn	0.8082 mg
Fructose	2.064 g
Proline	0.2802 g
Fatty acids, total saturated 16:0	2.7601 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1859 g
Sucrose	1.584 g
Choline, total	337.5807 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0771 g
Fatty acids, total polyunsaturated 18:1 t	0.4125 g
Sugars, total	22.684 g
Serine	0.2736 g
Fatty acids, total saturated 10:0	0.0045 g
Fatty acids, total saturated 18:0	1.6322 g
Fatty acids, total saturated 20:4 undifferentiated	0.0272 g
Vitamin B-6	4.6612 mg
Selenium, Se	97.9536 g
Ash	10.8314 g
Fatty acids, total saturated 18:1 undifferentiated	4.2181 g
Pantothenic acid	3.8734 mg
Phenylalanine	0.226 g
Copper, Cu	0.7577 mg
Betaine	34.6134 mg
Thiamin	0.5253 mg
Methionine	0.0752 g
Iron, Fe	11.8127 mg
Carbohydrate, by difference	41.374 g
Phosphorus, P	1136.4688 mg
Folate, total	158.3335 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Alanine	0.2796 g
Cholesterol	249.3339 mg
Valine	0.2856 g
Fatty acids, total saturated 18:2 undifferentiated	1.0675 g
Glycine	0.262 g
Carotene, alpha	108 g
Glucose (dextrose)	3.152 g
Fatty acids, total saturated 14:0	0.2889 g
Zinc, Zn	17.4174 mg
Isoleucine	0.2174 g
Fatty acids, total saturated 12:0	0.0045 g
Fatty acids, total polyunsaturated	1.2338 g
Fatty acids, total saturated 14:1	0.0544 g
Leucine	0.355 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0997 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	2859.2 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	158.3335 g
Tryptophan	0.1004 g
Vitamin C, total ascorbic acid	442.94 mg
Phytosterols	24 mg
Fatty acids, total polyunsaturated 18:1 c	3.7128 g
Fatty acids, total saturated 20:0	0.0136 g
Tyrosine	0.1484 g
Vitamin B-12	5.7573 g
Vitamin K (phylloquinone)	46.72 g
Fatty acids, total saturated	4.8716 g
Histidine	0.1454 g
Fatty acids, total monounsaturated	4.6035 g
Threonine	0.2556 g
Folate, food	158.3335 g
Fatty acids, total polyunsaturated 17:0	0.1179 g
Cryptoxanthin, beta	120 g
Vitamin E (alpha-tocopherol)	3.0993 mg
Fatty acids, total trans	0.5123 g
Fatty acids, total trans-monoenoic	0.4125 g
Magnesium, Mg	189.2669 mg
Lysine	0.3294 g
Potassium, K	2750.0035 mg
Cystine	0.1204 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	64	14.944	0.16
Cheddar cheese	1 cup	0	0	0
Mushroom	1 can	0	0	0
red pepper	2 cups	120	26.43	1.32
beef	1 pound	530.4012	0	12.1947
pastry crust pie	1 recipe	0	0	0