STUFFED GREEN PEPPERS
The best stuffed green peppers ever.
Provided by Ali Milligan
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
- Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
- Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
- Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
- Bake in preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 46.6 g, Cholesterol 47.3 mg, Fat 9.8 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 3.8 g, Sodium 809.2 mg, Sugar 5.9 g
SPICY BEEF STEW WITH BEANS & PEPPERS
Just the thing to warm you up on a cold winter night
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 3h
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
- Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
- Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.
Nutrition Facts : Calories 400 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium
SAVORY BEEF AND RED PEPPER STEW
Simmer tender browned steak cubes, onions and bell peppers in a broth flavored with wine and steak sauce for a quick, hearty one-dish beef and red pepper meal. You'll love Savory Beef and Red Pepper Stew.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Toss steak with flour until evenly coated; set aside.
- Melt 1 Tbsp. of the margarine in large saucepan on medium-high heat. Add onions and peppers; cook and stir until crisp-tender. Remove vegetable mixture from pan; set aside. Add remaining 2 Tbsp. margarine to pan. Add steak, in batches; cook and stir until evenly browned.
- Return all of the steak to pan along with the vegetable mixture; stir. Add steak sauce, beef broth and wine; mix well. Bring to boil; reduce heat to low. Simmer 30 min. or until steak is tender. Serve over rice.
Nutrition Facts : Calories 440, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
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.
GROUND BEEF STUFFED GREEN BELL PEPPERS WITH CHEESE
We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them.
Provided by Cindy Hartlin
Categories Long Grain Rice
Time 50m
Yield 6 peppers, 3 serving(s)
Number Of Ingredients 9
Steps:
- Cut off the tops of green peppers; discard seeds and membranes.
- Chop enough of the tops to make 1/4 cup, set aside.
- Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
- Sprinkle insides of the peppers lightly with salt.
- In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
- Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.
- in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.
- add rice to beef mixture.
- Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
- Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.
Nutrition Facts : Calories 1389.5, Fat 120.9, SaturatedFat 52.8, Cholesterol 189.4, Sodium 1089.4, Carbohydrate 49.1, Fiber 8.3, Sugar 13.4, Protein 28.5
ROAST BEEF WITH PEPPERS, ONIONS, AND POTATOES
A lean cut of tender beef pairs well with roasted peppers, onions, and potatoes for a hearty and satisfying meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, and toss to coat.
- Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme.
- Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut half into very thin slices (reserve remaining half for leftovers). Serve with vegetables.
- Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate.
Nutrition Facts : Calories 352 g, Fat 10 g, Fiber 5 g, Protein 34 g, SaturatedFat 2 g
GREEN PEPPER STEAK
For a delicious, fast meal, try this flavorful beef dinner loaded with tomatoes and peppers. What a perfect recipe to use garden vegetables of the season! -Emmalee Thomas, Laddonia, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.
Nutrition Facts : Calories 259 calories, Fat 12g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 647mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
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.
STEAK WITH BELL PEPPERS
Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.
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
SHREDDED BEEF WITH GREEN PEPPERS
Make and share this Shredded Beef With Green Peppers recipe from Food.com.
Provided by Recipe Junkie
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Using a sharp knife, slice beef across grain and at an angle into thin strips.
- Combine marinade ingredients in a medium bowl.
- Add beef shreds, mix well.
- Let stand about 15 minutes.
- Slice green peppers into thin strips.
- Heat 5 T oil in a wok over high heat 1 minute.
- Stir fry marinated beef for 10 seconds.
- Remove beef, draining well over wok and reduce heat to medium.
- Stir fry ginger root and freen onions 1 minute.
- Add green pepper shreds, sugar and salt.
- Stir fry for 2-3 minutes.
- Add cooked beef.
- Mix well and serve immediately.
Nutrition Facts : Calories 476.4, Fat 41.3, SaturatedFat 7.4, Cholesterol 38.5, Sodium 1073.6, Carbohydrate 5.3, Fiber 1.8, Sugar 2.6, Protein 21.8
CHINESE BLACK PEPPER BEEF
Chinese style black pepper and beef stir fry
Provided by Elaine
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Cut the beef steak into 1cm wide strips. Marinate with all the marinating seasonings including soy sauce, oyster sauce, pepper, sugar, Chinese cooking wine and cornstarch for 15 minutes. Mix in sesame oil just before start frying.
- Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 5 to 6 seconds and gently stir them several times until the beef strips change color. Transfer the beef out and leave around 1 tablespoon of the oil in.
- Fry garlic until aromatic. Fry green peppers and red onion until slightly soft (do not kill them). Add a small pinch of salt. Return beef strips back. Mix well. Spread freshly ground black pepper.
- Serve hot with noodles or steamed rice.
Nutrition Facts : Calories 285 kcal, Carbohydrate 12 g, Protein 21 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 713 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ONE SKILLET BEEF TIPS WITH PEPPERS AND ONIONS
This easy one skillet recipe for beef tips with peppers and onions is hearty, full of flavor, and exactly what you need for a quick weeknight dinner. Not only is this recipe easy and delicious, it is also Whole30 compliant, Paleo friendly, and gluten free. It is sure to be a new family favorite.
Provided by Ashlea Carver
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Add the steak to a mixing bowl and season with salt and pepper. Stir until well combined.
- Heat a large skillet over medium-high heat. Once the skillet is hot, you can add in the ghee. Next, add the steak bites to the skillet cook for 3-5 minutes until browned on all sides. Remove the meat from the pan and set aside.
- Add the apple cider vinegar to the skillet to deglaze the pan. Then, add the minced garlic, onion, mushrooms, and diced peppers. Cook the veggies for 10-12 more minutes until the sliced onion is translucent and the bell peppers are tender yet crisp.
- Add the steak and its juices back to the skillet. When the beef is back in the pan, give everything a good stir until well combined and cook for 2-3 more minutes until the steak is hot.
- Remove the skillet from the heat and garnish with fresh sliced green onion before serving.
Nutrition Facts : ServingSize 4 oz, Calories 235 calories, Sugar 4.8 g, Sodium 1233.4 mg, Fat 9.6 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 9 g, Fiber 2.3 g, Protein 27.3 g, Cholesterol 67 mg
BEEF WITH PEPPERS
Steps:
- Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside. Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate. Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat. *Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat. Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin. Top with cilantro leaves. Serve immediately.
BEEF WITH RED AND GREEN PEPPERS CHINESE STYLE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Core and remove the seeds from the red and green peppers. Cut peppers into thin strips about 1 1/2 inches long.
- Slice the meat across the grain into thin strips 1 1/2 to 2 inches long. Place in a bowl and add the cornstarch, soy sauce and pepper flakes and 2 tablespoons of the oil. (The oil keeps the meat from sticking together while cooking.) Blend well and let stand 15 minutes.
- Heat the remaining oil in a wok or skillet large enough to hold the ingredients. When the oil is very hot add the meat and cook, stirring, about 30 seconds until separated. Drain the meat in a sieve over a bowl to catch the drippings and reserve the oil.
- Wipe out the wok and return 2 tablespoons of the oil to it. Heat the oil and add the peppers, scallions and garlic. Cook over high heat until crisp and tender, about 1 minute. Add the sugar, wine, chicken broth and salt if desired. Add the beef and cook quickly, stirring, until just heated through. Serve immediately.
Nutrition Facts : @context http, Calories 849, UnsaturatedFat 59 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 796 milligrams, Sugar 6 grams, TransFat 0 grams
BEEF AND GREEN PEPPER STIR-FRY
Provided by Susan Bishop-Sauter
Categories Beef Pepper Stir-Fry Quick & Easy Summer Bon Appétit Massachusetts
Yield Serves 2 to 4
Number Of Ingredients 12
Steps:
- Combine 1 1/2 tablespoons soy sauce, wine, sesame oil, 2 teaspoons cornstarch, ginger and garlic in medium bowl. Add beef and stir to coat. Let stand 30 minutes. Combine broth, remaining 1 teaspoon soy sauce and remaining 1 teaspoon cornstarch in small bowl.
- Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add water chestnuts and bell pepper and stir-fry 2 minutes. Remove from wok. Heat remaining 3 tablespoons oil in wok. Add beef with marinade and stir-fry until just cooked through, about 4 minutes. Return water chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok and cook until sauce boils and thickens, about 30 seconds. Serve with freshly cooked rice.
BEEF AND GREEN PEPPER WITH BLACK BEAN SAUCE
This is always a firm favourite and actually really easy to make. Give it a go and let us know how you get on!
Provided by Chinese Recipes for All.com
Time 8m
Yield 2
Number Of Ingredients 0
Steps:
- Cut beef into large strips
- Marinade the beef strips with cornflour, salt, soy sauce and oil. Mix and set aside. You can cook straight away or leave for up to 30 minutes.
- Heat wok on high heat (without oil). When hot, fry the beef on high heat for 1 minute 30 seconds and set aside.
- Heat oil on high heat in wok until hot.
- Fry onions and the green peppers for 30 seconds.
- Add the diced garlic and the fermented black beans and fry for 30 seconds.
- Add the beef strips (be careful you don't add the juice that has come out of it) and fry for 30 seconds.
- Add in 2 tbsp water, the sugar and salt and mix in.
- Mix together cornflour mixture and slowly pour it in a little at a time. Once the sauce thickens stop adding. If you've added too much and the sauce is too thick, add a little water back in to loosen it.
- Add soy sauce and fry for another 30 seconds.
- Serve.
Nutrition Facts :
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Cuisine ChineseTotal Time 15 minsCategory Stir FryCalories 388 per serving
- Shred beef and then put in a bowl. Then add cooking wine, cornstarch, salt, sliced ginger and black pepper powder into a bowl. Mix together and put aside for about 10 minutes. This step is to soak the flavor into the beef meat.
- Heat up oil in wok or pan, and then add garlic, ginger and scallions white to stir-fry until smelling the aroma, put beef shreds in. Stir-fry with high fire to soft and darkened color.
- Heat up some oil in wok again, put in pepper shreds to stir-fry until soft. Add cooked beef meat and continue stir-fry for about 1 minute.
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- Cut the cooked meat into 5 mm slices. Stack a few slices together at a time and cut into 5 mm slivers. This does not have to be done too evenly.
- Combine the black pepper, chilli powder, ground cumin, ground coriander, turmeric, vinegar, ½ tsp salt and 2 tb water in a small cup. Mix and set aside.
- As soon as the mustard seeds begin to pop, put in the green pepper and onion. Stir and fry until the onion has browned quite a bit and the mass of vegetables has reduced.
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- Coat a large baking dish with cooking spray; set aside. Preheat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.
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- Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.
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- Cut steak in half lengthwise. Cut each half across the grain into 1/8-inch-thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate 30 minutes.
- Combine 1 1/2 tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside.
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