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Beef with Sweet Peppers Recipe
Beef with Sweet Peppers Recipe photo by Taste of Home

Beef with Sweet Peppers Recipe

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Strips of beef chuck roast are simmered to a tasty tenderness in this super skillet dish sent by Kin Shea, Wethersfield, Connecticut. Good cuts for this recipe are boneless top blade roast or boneless arm or shoulder pot roast.
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES: 6 servings

Ingredients

  • 1 boneless beef chuck roast (2 pounds), cut into 1/4-inch strips
  • 2 tablespoons olive oil
  • 1 large onion, cut into wedges
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 tablespoon dried basil
  • 1 teaspoon sugar
  • 1/2 to 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • Hot cooked rice

Nutritional Facts

1 serving (1 cup) equals 375 calories, 23 g fat (9 g saturated fat), 109 mg cholesterol, 377 mg sodium, 11 g carbohydrate, 2 g fiber, 31 g protein.

Directions

  1. In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside. In the same skillet, saute onion, peppers and garlic in butter until crisp-tender. Add tomatoes and seasonings; mix well. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until meat is tender. Serve over rice. Yield: 6 servings.
Originally published as Beef with Sweet Peppers in Quick Cooking March/April 2001, p61

Nutritional Facts

1 serving (1 cup) equals 375 calories, 23 g fat (9 g saturated fat), 109 mg cholesterol, 377 mg sodium, 11 g carbohydrate, 2 g fiber, 31 g protein.

Reviews for Beef with Sweet Peppers(1)

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MY REVIEW
Reviewed May. 27, 2009

This is a GREAT recipe although I usually modify it as I'm learning to cook with with cheaper cuts of meat (patio steaks, etc.). Some of the other modifications I normally use are (1)use only green peppers in it, (2)cook it for at least 2 hours or so in the final cooking, (3)use only 1.5 lbs of meat for six serving, (4)use three cans of diced/crushed/stewed tomatoes, again to help tenderize the meat, and (5)play around with the spices...basil, garlic, salt, pepper, italian seasoning, etc.

This is a VERY easy recipe...uses things on hand...tastes great...and can be done VERY cost-efficiently. Thanks so much for sharing!!!

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