Bellpepperbeanstew Recipes

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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



Steak with Bell Peppers image

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.

2 tablespoons olive oil
1 boneless beef sirloin steak, 3/4-inch-thick (about 1 pound), cut into thin strips
2 medium red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium onion, cut in half and sliced (about 1 cup)
2 cloves garlic, chopped
1 teaspoon dried oregano leaves, crushed
2 packets Swanson® Flavor Boost¿ Concentrated Beef Broth
1/4 cup water

SUNNY'S BEEF AND BARLEY STEW WITH CRUSTY PEPPER BREAD

Provided by Sunny Anderson

Time 3h5m

Yield 4 to 6 servings

Number Of Ingredients 19



Sunny's Beef and Barley Stew with Crusty Pepper Bread image

Steps:

  • Preheat the oven to 275 degrees F.
  • Trace and cut a piece of parchment paper to fit the size of the top of the Dutch oven to use as a lid. Set aside.
  • In a Dutch oven over medium-high heat, add the butter and olive oil. Season the beef cubes with salt and pepper and, when the pan is hot enough, add the beef. Be careful to cook the beef in batches if there isn't enough space. (Overcrowding will cause steaming, not searing.) Sear the cubes on each, and side then remove to a plate with a slotted spoon. In the fat left from the searing, add the carrots, parsnip, celery, onions, thyme, paprika, a pinch of salt and a grind or 2 of pepper. Saute until tender, about 8 minutes. Raise the heat and pour in the wine. Using a wooden spoon, scrape up any bits on the bottom of the pan. Raise the heat to a simmer, and then add the beef cubes back to the pot along with the bay leaves and beef broth. Cover with the prepared parchment paper and cook in the oven for 2 hours.
  • At the 2 hour mark, remove the parchment, taste, and season with salt, if needed. Add the barley, and stir in 1 cup of water if the stew looks too dry. Cook, covered with the actual lid for this step, until the barley is cooked through and tender, 40 to 45 minutes. Remove from the oven and garnish with chopped parsley. Serve with Crusty Pepper Bread.
  • Preheat the oven to 350 degrees F.
  • Brush both sides of the bread slices with olive oil and season with a pinch of salt and pepper on both sides. Place on a baking sheet and bake until the edges of the bread just begin to turn golden, about 10 minutes.

1 tablespoon butter
1 tablespoon olive oil
2 pounds USDA choice beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup baby-cut carrots, sliced into 1/4-inch discs
1 parsnip, peeled and chopped
1 stalk celery, trimmed and chopped
1/2 cup chopped onions
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
2 cups dry red wine, such as shiraz
1 or 2 bay leaves
4 cups beef broth
1 cup pearled barley
Chopped parsley, for garnish
Crusty Pepper Bread, for serving
Half a French baguette, cut diagonally into 1-inch slices
6 to 8 tablespoons olive oil
Salt and coarsely ground black pepper

BELL PEPPER BEAN STEW

This is a hearty, filling soup that originally comes from Latin America. It is quick and easy to make and healthy, too. I hope you enjoy it!

Provided by Lalaloula

Categories     Beans

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8



Bell Pepper Bean Stew image

Steps:

  • Heat the oil in a pot. Sautee onion, garlic and bell peppers until tender.
  • Add tomato puree and beans. Season to taste.
  • Bring to a boil and let cook for about 15 minutes. Everything should be cooked through and nicely warmed.
  • Serve with a nice bread on the side.

1 tablespoon oil
1 onion, diced
1 garlic clove, minced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
350 ml tomato puree (or use same amount of crushed tomatoes)
250 g cannellini beans, canned and drained
salt and pepper

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



Beef and Peppers image

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.

2 tablespoons vegetable oil
1-1/4 pounds beef top round steak or top sirloin steak, cut into 1-inch cubes
1 garlic clove, minced
1 medium onion, cut into wedges
1 medium red bell pepper, seeded and cut into strips
1 medium green bell pepper, seeded and cut into strips
1 can (10-1/2 ounces) beef broth
1/4 cup water
3 tablespoons cornstarch
Salt and pepper to taste
Hot cooked rice

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



Spicy beef stew with beans & peppers image

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

3 ½ tbsp vegetable oil
1kg stewing beef , cut into chunks
1 onion , sliced
2 garlic cloves , sliced
1 tbsp plain flour
1 tbsp black treacle
1 tsp cumin
400g can chopped tomato
600ml beef stock (from a cube is fine)
2 red peppers , deseeded and sliced
400g can cannellini bean , drained and rinsed
soured cream and coriander, to serve

STUFFED BELL PEPPER STEW

I love stuffed peppers but hate all the work. This is a stew that takes like stuffed peppers. We love this stew!

Provided by bmcnichol

Categories     Stew

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12



Stuffed Bell Pepper Stew image

Steps:

  • In a Dutch oven brown beef and drain off fat.
  • Add the peppers to the browned meat and sauté for 3-5 minutes.
  • Cook rice following instructions on box.
  • Stir in the rest of the ingredients accept the rice. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.
  • Pour into bowls and top with mozzarella cheese if desired.

Nutrition Facts : Calories 383.1, Fat 18.9, SaturatedFat 6.8, Cholesterol 78.2, Sodium 1517.3, Carbohydrate 27.2, Fiber 4.4, Sugar 9, Protein 27.2

2 lbs ground beef
2 green bell peppers, diced
1 (28 ounce) can crushed tomatoes
2 (8 ounce) cans tomato sauce
1 (14 1/2 ounce) can diced tomatoes
2 (14 1/2 ounce) cans beef broth
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon italian seasoning
1 teaspoon garlic powder
2 cups cooked brown rice
finely shredded mozzarella cheese (optional)

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