Archive for the ‘Green Bell Pepper’ Category

Southwest Steak and Peppers


Recipe & picture courtesy of Parents

Makes: 6 servings
Cook: 8 minutes
Prep: 10 minutes
Broil: 14 minutes
Freeze: at 450 degrees F for 5 minutes

  • 2 red peppers, sliced
  • 2 green peppers, sliced
  • 2 medium-size onions, sliced
  • 2 Tbs. olive oil
  • 1/2 tsp. chili powder
  • 1-1/2 pound flank steak
  • 1/8 tsp. salt
  • 1 jar (16 ounces) marinara sauce
  • 1 cup chipotle-flavored cheddar cheese
  • baked French fries, for serving, optional
  1. In a large nonstick skillet, saute peppers and onions in olive oil over medium-high heat for 8 minutes. Season with chili powder. Season flank steak with salt and pepper. Broil 5 to 7 minutes per side or until internal temperature registers 145 degrees F on an instant-read thermometer.
  2. Slice and place in a baking dish. Heat 1 cup of the marinara sauce. Spoon pepper mixture and heated sauce over the top. Sprinkle cheddar cheese over the peppers and bake at 450 degrees F for 5 minutes. Serve with fries if desired and the remaining marinara sauce.

**Personal Review: No Review Yet**

Shrimp Enchiladas


Recipe & picture courtesy of Family Circle

Makes: 10 enchiladas
Bake: at 375 degrees F for 20 minutes
Prep: 10 minutes
Cook: 12 minutes

  • 3 Tbs. unsalted butter
  • 1 small onion, chopped
  • 2 poblano or 1 green pepper, cored and cut into 1-inch strips
  • 2 cloves garlic, finely chopped
  • 1 package (1 pound) fully cooked frozen shrimp, thawed and coarsely chopped
  • 2 Tbs. flour
  • 1 cup fat-free half-and-half
  • 1 can (10 ounces) enchilada sauce
  • 4 ounces reduced-calorie cheddar cheese, shredded (about 1 cup)
  • 1 package (17.5 ounces) fajita-size flour tortillas
  1. Heat oven to 375 degrees F. Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add onion, peppers and garlic and cook 7 minutes, until softened. Stir in shrimp; remove from heat and let cool slightly.
  2. In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Sprinkle with flour and whisk until smooth. Whisk in fat-free half-and-half and continue to cook over medium-high heat until thickened, about 5 minutes. Stir in enchilada sauce, whisking continuously until blended.
    Remove sauce from heat, and stir 3/4 cup of the sauce and 1/4 cup of the shredded cheese into the shrimp mixture.
  3. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Spoon 1/3 cup shrimp mixture down center of one tortilla. Roll tightly to enclose filling, then transfer to prepared dish. Repeat with remaining tortillas and filling. Pour remaining sauce over enchiladas, spreading to edges, then top with remaining 3/4 cup shredded cheese.
  4. Bake at 375 degrees F for 20 minutes, until cheese is melted and sauce is bubbly. Cool slightly before serving.

**Personal Review: In a simple review – YUM!  On a scale from easy to hard on difficulty making this dish – I would give it a medium-easy.  It was full of flavor and every last bite was gobbled up!**

Venison Pepper Steak

Recipe source unknown

Serves 4

  • 1 1/2 – 2 lbs. venison round steak
  • 2 green peppers, cut in 1/4″ slices
  • 2 medium stalks celery, sliced
  • 1 large onion, sliced
  • 1 clove fresh garlic, crushed
  • 1/2 lb. fresh mushrooms (or 4 oz. can drained)
  • 2 tbsp butter
  • 2 cups beef broth or beef bouillon
  • 1-2 tbsp soy sauce
  • 2 tsp brown gravy sauce
  • 2 tbsp cornstarch mixed with 1/3 cup cold water
  • salt and pepper to taste
  1. Cut venison into very thin slices crossgrain while still partially frozen (this makes it easier to slice thinly).
  2. Saute until browned the venison, peppers, celery, onions, garlic and mushrooms in butter. Add beef broth, soy sauce, salt and pepper and simmer covered for about half and hour until the meat and vegetables are tender.
  3. Thicken broth with the cornstarch mixture. Blend in brown gravy sauce. Serve over hot noodles or rice.

**Personal Review: No Review Yet**

Slow Cooker Chili

Recipe source unknown

Serves 12

Spice mixture

  • 3 tbsp favorite chili powder
  • 3 tbsp New Mexico-style or a medium to hot chili powder
  • 2 tsp cumin
  • 1 tbsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 tbsp brown sugar

Chili

  • 2 lbs beef sirloin or chuck, trimmed of fat
  • 1 large onion, peeled, chopped
  • 1 large green pepper, washed, cored, chopped
  • 2 tbsp canola oil, divided
  • 1 tsp crushed garlic
  • 2 cans (15 1/2 oz.) hot or mild chili beans
  • 1 can (28 oz) diced tomatoes with their liquid
  • 8 oz tomato sauce
  • 1 can (14 oz) less sodium beef broth
  1. In a small bowl, mix all the spice mixture ingredients; set aside.
  2. Place the beef in the freezer for 20 minutes before cutting into pieces.
  3. Meanwhile,, chop the onions and green pepper. In a large skillet, heat 1 tbsp of canola oil. Add the onions, and saute about 5-8 minutes. Add the green pepper and garlic, and continue cooking another 8 minutes. While the onions and green pepper cook, remove the meat from the freezer and dice it into small pieces.
  4. Place the onion mixture into a slow cooker. Add the remaining 1 tbsp of canola oil to the skillet and use medium-high heat. Working in batches if necessary, add the beef pieces to the skillet. Brown the meat on all sides. Sprinkle with a few tbsp of the spice mixture and toss to coat.
  5. Add the seasoned meat to the slow cooker. Stir in the beans, tomatoes, tomato sauce and half the beef broth and the remaining spice mixture. If the mixture seems to too thick, add more beef broth to desired consistency.
  6. Cover and cook on low for 6-8 hours or until meat is very tender. Taste and adjust seasonings as necessary. Serve topped with shredded cheese and sliced greens and with corn bread.

 **Personal Review: No Review Yet**

Foil-Pack Chicken Fajita Dinner


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 45 min
Makes: 4 servings, one packet each

  • 1-1/2 cups instant white rice, uncooked
  • 1-1/2 cups hot water
  • 1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1 each: green and red pepper, cut into strips
  • 1/2 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
  • 1/2 cup KRAFT Mexican Style Shredded Taco Cheese
  1. Heat oven to 400ºF. Fold up all sides of each of four 18×12-inch sheets of heavy-duty foil to form 1-inch rim; spray foil with cooking spray. Combine rice, water and taco seasoning; spoon evenly onto centers of foil. Top evenly with remaining ingredients.
  2. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
  3. Bake 30 to 35 min. or until chicken is cooked through (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.

 **Personal Review: This was very easy to make – but I would suggest seasoning the chicken in something  before putting the packets together.  I think this could be an awesome dish with a seasoned chicken breast vs. a plain one.  But it did taste good.**

Macaroni Salad

Recipe courtesy of Family Circle

Makes: 8 servings
Cook: 8 minutes
Prep: 15 minutes

  • 8 ounces elbow macaroni, or other pasta shape
  • 1/2 cup light mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 cup grape tomatoes, halved
  • 3 stalks celery, trimmed and sliced (1 cup)
  • 2 large carrots, trimmed, peeled and grated (about 1 cup)
  • 4 ounces pepper-Jack cheese, cut into 1/4-inch pieces
  • 1/2 of a sweet green pepper, seeded and chopped
  1. Heat a medium-size pot of lightly salted water to boiling. Add macaroni and cook for 7 minutes or until desired tenderness. Drain and rinse with cool water to halt cooking.
  2. Meanwhile, in a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, pepper and salt.
  3. Transfer drained pasta to a serving bowl. Add tomatoes, celery, carrots, cheese, green pepper and slightly more than half of the mayonnaise mixture. Stir gently to combine and coat all ingredients with dressing. Refrigerate until serving. Just before serving, stir in remaining dressing.

**Personal Review: No Review Yet** 

Stuffed Steak

Recipe courtesy of Better Recipes

Serves 4

Marinade

  • 1/2 c soy sauce
  • 1/4 c brown sugar
  • 1 tsp grated fresh ginger
  • 1 tsp garlic powder
  • 1/4 c rice wine

Steak

  • 4 thickly sliced Sirloin Steaks
  • 4 Green Peppers, chopped
  • 4 Onions, chopped
  • 8 oz. box mushrooms, chopped
  • 2 cloves garlic, minced
  • Olive oil
  • 8 oz. Monterey Jack cheese, cut up
  1. Mix ingredients for Marinade.
  2. Cut a pocket sideways into the steak (not all the way through.) Add steak to marinade. Allow to marinate for 1-2 hours in refrigerator.
  3. Lightly saute Peppers, Onions, Mushrooms and Garlic in a little olive oil. Lift meat from marinade; discard marinade. S
  4. poon about HALF of the peppers, onions, mushrooms and garlic inside the pocket. Grill on your Foreman or on outside Grill. When steak is nearly done, add about HALF of the cheese into the side of the steak.
  5. After grilling, serve steaks topped with the remaining sauteed vegetables and cheese.

**Personal Review: No Review Yet**