Tava

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place the beef into a 1 quart glass baking dish. Mix in the red onion, green pepper, tomato, and if using, the chile pepper. Blend in the chile paste by hand.

3. Cook, uncovered, for 30 to 45 minutes in the preheated oven, or until the meat is no longer pink. Serve hot with flatbread, or wrapped in a pita.

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Nutrient	Quantity
Total fats	5.4269 g
Protein	183.452 g
Carbohydrates	17.3796 g
Energy	887.355 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1675 g
Water	1134.0282 g
Aspartic acid	0.6031 g
Calcium, Ca	1114.5468 mg
Lutein + zeaxanthin	549.5352 g
Fiber, total dietary	5.3613 g
Carotene, beta	2006.027 g
Niacin	12.6273 mg
Vitamin A, RAE	459.6468 g
Arginine	0.0938 g
Riboflavin	1.4449 mg
Tocopherol, beta	0.0447 mg
Glutamic acid	1.9256 g
Sodium, Na	638.8735 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1405 g
Total lipid (fat)	5.4269 g
Manganese, Mn	0.5093 mg
Fructose	6.1208 g
Proline	0.067 g
Fatty acids, total saturated 16:0	0.9054 g
Choline, total	619.2687 mg
Sugars, total	11.7502 g
Serine	0.1162 g
Fatty acids, total saturated 18:0	0.353 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	1.4454 mg
Selenium, Se	152.3203 g
Ash	13.1139 g
Fatty acids, total saturated 18:1 undifferentiated	0.7959 g
Pantothenic acid	0.3976 mg
Phenylalanine	0.1206 g
Copper, Cu	2.5303 mg
Betaine	0.4468 mg
Thiamin	1.2533 mg
Retinol	272.0006 g
Methionine	0.0268 g
Iron, Fe	13.8997 mg
Carbohydrate, by difference	17.3796 g
Phosphorus, P	1739.2301 mg
Folate, total	203.0168 g
Tocopherol, gamma	0.5361 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	11495.5622 g
Alanine	0.1206 g
Cholesterol	453.3344 mg
Valine	0.0804 g
Fatty acids, total saturated 18:2 undifferentiated	0.6566 g
Glycine	0.0849 g
Carotene, alpha	451.2444 g
Glucose (dextrose)	5.5847 g
Fatty acids, total saturated 14:0	0.0181 g
Zinc, Zn	9.8262 mg
Isoleucine	0.0804 g
Fatty acids, total polyunsaturated	1.9121 g
Leucine	0.1117 g
Tocotrienol, alpha	0.0447 mg
Vitamin A, IU	4628.3179 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	203.0168 g
Tryptophan	0.0268 g
Vitamin C, total ascorbic acid	61.2084 mg
Phytosterols	31.2744 mg
Tyrosine	0.0625 g
Vitamin B-12	9.0667 g
Vitamin K (phylloquinone)	36.2021 g
Fatty acids, total saturated	1.2766 g
Histidine	0.0625 g
Fatty acids, total monounsaturated	0.9364 g
Threonine	0.1206 g
Folate, food	203.0168 g
Vitamin E (alpha-tocopherol)	6.9459 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	230.4791 mg
Lysine	0.1206 g
Potassium, K	3144.1987 mg
Cystine	0.0402 g
Fluoride, F	10.2759 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Tomato	2	80.4198	17.3796	0.8936
green bell pepper	1	806.9352	0	4.5333
beef stew meat	2 pounds	806.9352	0	4.5333
chile paste	0.5 teaspoon	806.9352	0	4.5333
red onion	1	0	0	0
green chile pepper	1	806.9352	0	4.5333