Beef with Sweet Peppers

Total Time

Prep: 15 min. Cook: 45 min.


6 servings

Updated: Jun. 27, 2023
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.


  • 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


  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.

Nutrition Facts

1 cup: 375 calories, 23g fat (9g saturated fat), 109mg cholesterol, 377mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 31g protein.