Serves: 4
Total Calories: 67
1. Slice beef across the grain into thin strips. In 10-inch skillet over medium-high heat, in 1 tablespoon hot oil, cook half of the beef until browned, stirring often. Remove set aside. Repeat with remaining beef.
2. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot oil, cook sweet peppers, onion, oregano, garlic powder, and pepper until vegetables are tender, stirring often.
3. Stir in soup and water. Heat to boiling. Return beef to skillet. Heat through, stirring occasionally. Serve over fusilli. If desired, serve with garlic bread.
EXCHANGES
4 Starch
3 Meat, lean
1/2 Fat
PYRAMID SERVINGS
3 1/2 Starch
1 Vegetable
1 Meat
NUTRITION FACTS
Calories 504
Calories from Fat 122
Fat 14 g
Saturated Fat 3 g
Cholesterol 71 mg
Sodium 569 mg* ( >400 mg)
Carbohydrate 61 g
Dietary Fiber 5 g
Sugars 15 g
Protein 33 g
Recipe provided courtesy of Campbell Soup Company.
This Italian Pepper Steak recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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