Menu
Liver Skillet Supper Liver Skillet Supper
Vegetables with Mustard Sauce Vegetables with Mustard Sauce
Italian-Style Beef Liver Italian-Style Beef Liver
Vegetable Chili Vegetable Chili
Chicken & Vegetables with Mustard-Herb Sauce Chicken & Vegetables with Mustard-Herb Sauce
Pork Chops with Onions Pork Chops with Onions
Carrot and Lentil Chili Carrot and Lentil Chili
Herbed Potatoes and Onions Herbed Potatoes and Onions
Vegetables with Cheese Sauce Vegetables with Cheese Sauce
Pork Chops with Tomatoes and Peppers Pork Chops with Tomatoes and Peppers
Roasted Cabbage & Onions Roasted Cabbage & Onions
Tangy Ribs and Onions Tangy Ribs and Onions
Honey Pork and Peppers Honey Pork and Peppers
Liver Dumplings Liver Dumplings
Beef and Peppers Beef and Peppers
Swiss Chard with Onions & Garlic Swiss Chard with Onions & Garlic
Chicken and Broccoli with Dill Sauce Chicken and Broccoli with Dill Sauce
Lamb With Sauteed Veggies Lamb With Sauteed Veggies
Steak and Onions Steak and Onions
Carrots and Pearl Onions Carrots and Pearl Onions

Liver with Peppers and Onions

3 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

4-6 servings

Updated: Oct. 24, 2022
I found the secret to getting my children to eat liver was to start early, before other kids let them know that liver is supposed to be "yucky". This tasty stir-fry has good flavor.—Naomi Giddis, Two Buttes, Colorado.
Liver with Peppers and Onions
Next Recipe

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound liver, cut into bite-size pieces
  • 1 large onion, thinly sliced into rings
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 sweet red pepper, cut into 1-inch pieces
  • 4 tablespoons canola oil, divided
  • 1 tablespoon cornstarch
  • 1 cup beef broth
  • 2 tablespoons soy sauce
  • Cooked rice or noodles

Directions

  1. In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside.
  2. In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.

Nutrition Facts

1 each: 245 calories, 12g fat (2g saturated fat), 332mg cholesterol, 898mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 16g protein.