BEEF & PEPPER SKILLET
I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them as healthy-and downright good!-for my family as possible. -Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink,6-8 minutes, breaking into crumbles; drain., Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, until liquid is absorbed, 8-10 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with cheese.
Nutrition Facts : Calories 340 calories, Fat 13g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 807mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein.
BEEF AND PEPPER STEW
Provided by Kimberly Killebrew, www.daringgourmet.com
Time 1h55m
Yield 6
Number Of Ingredients 19
Steps:
- Sprinkle the cubes of beef with the salt, pepper and flour, toss briefly to thoroughly coat the beef.
- Heat the oil and butter in a Dutch oven over medium-high heat. Once hot, add the beef, a few cubes at a time so as to not overcrowd. Brown the beef on all sides and transfer to a plate.
- Add the bell peppers, onions and garlic to the Dutch oven and cook for 5 minutes until softened, scraping up the browned bits from the bottom of the pan. Add the red wine and bring to a rapid boil for 2 minutes.
- Return the beef to the Dutch oven with the remaining ingredients. Bring the stew to a boil, reduce the heat to low and simmer, covered for 90 minutes until the beef is fork tender.
- Note: This stew is even better the next day.
GRILLED BEEF FRANKS WITH SWEET PEPPERS & ONIONS
Make these Grilled Beef Franks with Peppers & Onions at your next cookout! Fire up these franks on the grill, and have a tasty dish in no time!
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Place peppers and onions in center of large sheet of heavy-duty foil; drizzle with dressing. Fold to make packet.
- Grill 15 min. or until vegetables are crisp-tender, adding franks to the grill after 6 min. and cooking until franks are heated through, turning packet and franks occasionally.
- Cut slits in foil to release steam before carefully opening packet. Place franks in buns; top with vegetable mixture.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
SPICY BEEF WITH PEPPERS
Meet the Cook: I've enjoyed cooking and baking since I was just a girl - and my husband and I now have eight grandchildren! But this recipe is actually his. He's a meat cutter, and we'll have this dish as often as once a week (it's as good, if not better, reheated). We've made this for family dinners, picnics, potlucks...it's so popular I make sure I have a copy of the recipe to pass out. -Patricia Ann Fredell, Orion, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons sherry, 2 tablespoons soy sauce, garlic and pepper flakes. Add beef and toss to coat. Set aside. , In another bowl, combine water with remaining cornstarch, sherry and soy sauce. Set aside. , In a wok or skillet, heat 1 tablespoon oil on medium-high. Add green and red peppers; stir-fry 3 minutes. Remove peppers to a platter., Add remaining oil and half of the beef; stir-fry until no longer pink. Remove and stir-fry remaining beef., Return peppers and beef to pan. Stir cornstarch mixture and add to pan; bring to a boil, stirring constantly. Cook 1 minute or until thickened. Serve with rice.
Nutrition Facts :
BEEF AND PEPPER STIR-FRY
Beef and pepper stir-fry, seared over super high heat, is an easy, delicious weeknight dish. Add this beef and pepper stir fry to your weeknight rotation!
Provided by Bill
Categories Beef
Time 45m
Number Of Ingredients 17
Steps:
- Add all the marinade ingredients to the beef in a bowl, mix well, and set aside for 30 minutes at room temperature.
- When you're ready to cook, place a wok over high heat until it's almost smoking, then add the oil. Sear the beef until it's just browned but still a little rare. Turn off the heat while you transfer the beef to a separate bowl. Leave any oil/fat in the wok.
- Heat the wok back up over medium-high heat and add the garlic and peppers. Stir-fry for 20 seconds, then spread the Shaoxing wine around the wok to de-glaze it.
- Stir-fry for another 20 seconds and add the beef back to the wok along with any juices from the bowl. Add salt, sugar, light soy sauce, dark soy sauce, and white pepper. Turn the heat back up to high and stir-fry for another 1 to 2 minutes, or until the peppers turn darker.
- If you like more sauce, add the chicken stock to further de-glaze the wok and reduce the liquid slightly. The cornstarch from the marinade will help thicken the sauce. Plate and serve immediately with rice.
Nutrition Facts : Calories 249 kcal, Carbohydrate 11 g, Protein 20 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 51 mg, Sodium 930 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
BEEF AND PEPPERS
Bell peppers and beef have always complimented each other so putting them together in this main dish was a no brainer. -Anita Foster, Fairmount, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.
Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
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