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
GROUND BEEF STUFFED GREEN BELL PEPPERS
Green peppers stuffed with Lean ground beef, onions and Celery. Tip: You can blanch the peppers in boiling water for 3 min and freeze them for later use.
Provided by Cindy Hartlin
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees F.
- Cut each bell pepper lengthwise in half.
- Wash the insides and outsides of the peppers after removing the seeds and membranes.
- Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
- Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
- Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
- Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
- Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.
Nutrition Facts : Calories 295.3, Fat 13.5, SaturatedFat 5.8, Cholesterol 79.4, Sodium 1011.8, Carbohydrate 20.3, Fiber 3.6, Sugar 6.2, Protein 24.7
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 WITH SWEET PEPPERS
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.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- 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 : Calories 375 calories, Fat 23g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 377mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 31g protein.
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
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
SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS
Quick, tasty, weeknight-friendly dish for a busy family. Serve with jasmine rice and top with scallions and sesame seeds if desired.
Provided by Erica Royster
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
- Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
- Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
- Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 43.4 g, Cholesterol 36.6 mg, Fat 12.7 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 3.5 g, Sodium 1618.4 mg, Sugar 32.4 g
ITALIAN BEEF AND GREEN PEPPER SANDWICHES
Make and share this Italian Beef and Green Pepper Sandwiches recipe from Food.com.
Provided by Jen Wiehl
Categories One Dish Meal
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim excess fat from beef.
- Heat oil in 10 inch skillet over medium high heat.
- Cook beef in oil about 10 minutes, turning occasionally, until both sides are brown.
- Place beef in 3 1/2 to 6-quart slow cooker.
- Mix remaining ingredients except bell peppers and bread; pour over beef.
- Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
- Remove beef to cutting board; cut into thin slices.
- Skim fat from beef juices in cooker if desired.
- Stir bell peppers into juices.
- Cover and cook on high heat setting 15 minutes.
- Return beef slices to cooker.
- Place 2 slices of bread on each plate.
- Spoon beef mixture over bread.
GREEN PEPPER MEAT LOAF
"My husband, Wayne, asks for this meat loaf all the time," reports Edna Lauderdale of Milwaukee, Wisconsin. "We like it spicy, so we use hot sausage rather than mild. Slices are terrific drizzled with ketchup, served with mashed potatoes and gravy, or in meat loaf sandwiches the next day."
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 14 slices.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the eggs, green peppers, onion, celery leaves, parsley and soup mix. Crumble beef and sausage over the mixture and mix well. Shape into a 12x4-in. loaf. , Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 1 hour. Place bacon strips over top if desired. Bake 45-60 minutes longer or until no pink remains and a thermometer reads 160°.
Nutrition Facts : Calories 193 calories, Fat 10g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 398mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
ROAST BEEF WITH PEPPERS
This moist, flavorful entree gets a bit of Italian flair from oregano and garlic. The sauteed peppers not only are a fresh-tasting accompaniment to the meat but look beautiful arranged on a platter around the sliced roast. -Jeanne Murray, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Combine the water, bouillon, oregano, garlic, salt and pepper; pour over roast. , Cover and bake at 350° for 3 hours or until meat is tender. Remove roast to a warm serving platter. Let stand 10 minutes before slicing. , Meanwhile, in a large skillet, saute peppers in butter until tender. Serve peppers and pan juices with the roast. If desired, garnish with fresh oregano sprigs.
Nutrition Facts : Calories 253 calories, Fat 14g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 512mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein.
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
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
BEEF WITH TOMATO AND GREEN PEPPERS
Make and share this Beef with Tomato and Green Peppers recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 27m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Carefully slice beef into thin bite size pieces about 1x1".
- Be sure you slice beef across the grain, otherwise the beef will become tough after cooking.
- Marinate meat in soya sauce, wine, salt for a few minutes.
- In the meantime slice tomatoes, green peppers, onion; mince garlic.
- Make up corn starch solution.
- Have sugar on hand.
- Heat oil up in wok until smoking.
- Stir fry beef quickly in it for no longer than 3 minutes.
- Remove beef to a platter.
- Reserve.
- (If beef is allowed to remain cooking in wok with other ingredients, it will become hard and tough.) Add green peppers and tomatoes to wok.
- Add sugar, cook tomatoes down until juice forms in bottom of wok (about 3-5 minutes cooking time).
- Add beef back into wok.
- Stir all ingredients up so that it is mixed.
- Add corn starch solution, cook 1 minute.
- Shut burner off, serve dish immediately.
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 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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