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Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 205.3
  • Total Fat 7.3 g
  • Saturated Fat 2.7 g
  • Polyunsaturated Fat 0.4 g
  • Monounsaturated Fat 3.2 g
  • Cholesterol 73.7 mg
  • Sodium 980.4 mg
  • Potassium 612.2 mg
  • Total Carbohydrate 10.4 g
  • Dietary Fiber 1.9 g
  • Sugars 1.4 g
  • Protein 23.8 g
  • Vitamin A 16.5 %
  • Vitamin B-12 72.8 %
  • Vitamin B-6 32.7 %
  • Vitamin C 86.9 %
  • Vitamin D 0.0 %
  • Vitamin E 3.1 %
  • Calcium 3.9 %
  • Copper 8.6 %
  • Folate 7.9 %
  • Iron 18.8 %
  • Magnesium 10.2 %
  • Manganese 11.0 %
  • Niacin 16.9 %
  • Pantothenic Acid 5.4 %
  • Phosphorus 25.5 %
  • Riboflavin 16.2 %
  • Selenium 28.1 %
  • Thiamin 12.4 %
  • Zinc 46.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Crock Pot Pepper Steak

View the full Crock Pot Pepper Steak Recipe & Instructions
Submitted by: DREAMINGSLIM

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Crock Pot Pepper Steak

158 calories of Beef chuck, (0.25 lb)

11 calories of Onions, raw, (0.25 cup, sliced)

10 calories of Cornstarch, (0.02 cup)

9 calories of Green Peppers (bell peppers), (0.25 cup, strips)

8 calories of Soy Sauce, (0.06 cup)

5 calories of Celery, raw, (0.50 stalk, large (11"-12" long))

3 calories of Peppers, sweet, red, fresh, (0.13 cup, sliced)

1 calories of Garlic, (0.25 clove)

0 calories of Water, tap, (0.13 cup (8 fl oz))


Nutrition & Calorie Comments  

A good start but too bland. I use beef broth or stock, more low sodium soy sauce & garlic than recipe calls for, sliced mushrooms, sliced water chestnuts, & bamboo shoots. Because I like the peppers & onion crisp, I add them a half hour to an hour before serving. Serve over barley cooked in broth. Submitted by:
SSSCOLLINS

(8/6/12)
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This was a great recipe. I will definitely be adding this to my rotation. I used red, green, orange, and yellow peppers. I also used fresh garlic and low-sodium soy sauce. The broth was a little bland before adding the cornstarch and water, so I added a couple of dashes of worcheshire sauce. YUMMY! Submitted by:
NATARSHAD

(10/26/11)
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Excellent! I used purple and green peppers from my garden because that's what I had, and left out the celery. I also used low sodium soy sauce and served it over brown rice. Hubby liked it, and the kids tolerated it although they don't like peppers and onions (yet). I will be making this often! Submitted by:
AJBOYER222

(8/16/11)
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Really good. If concerned over sodium content use Bragg instead of soy sauce! Bragg has same great soy sauce taste and is good for you! Submitted by:
PHYLLISLANIER

(3/19/10)
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Great recipe! I used low-sodium soy sauce. Submitted by:
SJIVERSON

(6/18/09)
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To the sodium concerned person- the only possible source in this recipe for THAT much sodium is the soy sauce. Buy yourself low sodium soy sauce and/or cut back on it. This looks tasty and I'm going to follow my own advic and make this for myself! Submitted by:
MUSEGROOVE

(2/8/09)
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I just shook my head no when I saw the sodium content. Submitted by:
DIDMIS

(2/8/09)
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I like it but found it a bit bland. I would certainly add more seasonings. I did tone down the sodium by using low sodium soy sauce. I believe I would add a bay leaf and some other seasonings next time. Submitted by:
PENNYFRAN

(7/29/07)
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tasted very salty. Might try altering some seasonings and lower soy sauce. Submitted by:
KATSRECIPES29

(7/29/07)
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I completely forgot the onion when I made it. It was an awesome meal. (And it's going to make for a fantastic lunch today!) Only alteration was that I used a low sodium soy. Submitted by:
SENARA

(7/3/07)
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