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Nancy's Kitchen - Tried and Tested Recipes
Beef and Bell Pepper Stew











Hi Nancy,
How is the tutoring going? I hope that you are enjoying it! The students are very fortunate to have you tutoring them. This is in response to Sue from Illinois concerning her request in the January 4, 2013 Newsletter for recipes to use frozen Bell Peppers in. Sue, here are a couple of recipes and suggestions. I hope that this helps and that you Enjoy! AugustaPat

How about putting some of the peppers in your spaghetti sauce (You can use one already prepared –and just add the peppers or put them in your own made sauce.). You didn’t mention if your bell peppers are all green or if you have red, yellow and orange ones also –if you have different colored peppers they would look pretty in any recipe –although the green ones work well, also.

Do you have a good recipe for Pepper Jelly (I can share mine if you don’t)? You can use frozen ones when making the jelly. It makes such a pretty presentation poured/spooned over a block of cream cheese and served on crackers –Ritz, Wheat Thins, or any cracker or as a dip for carrots and celery. Also I have a recipe for Pepper Jelly Layered Cheese Dip, using the pepper jelly you make with your peppers.

You could make a Beef and Pepper Stew. Here is a recipe.

Beef and Bell Pepper Stew

1 1/2 lb beef
3/4 t salt
1/2 t pepper
1 1/2 T flour
4 T olive oil (or vegetable oil)
4 cloves of garlic, sliced

3 red bell peppers, diced (If you don’t have red bell, orange or yellow ones –just use the green bell peppers)

1 onion, diced
2 T dried thyme
2 bay leaves
1 C dry red wine
3 C beef stock
2 C tomato sauce
2 T fresh parsley, optional

Toss beef with salt, pepper and flour to coat. Heat oil in a Dutch oven and brown meat (Don’t turn heat real high or oil will smoke). Transfer to a bowl and cover to keep warm.

Add more oil, if needed, and cook garlic, peppers, onions, thyme and bay leaves about 5 minutes, or until soft.

Return meat to the Dutch oven and add wine. Boil until reduced by half (about 5 minutes), then add stock and tomato sauce. Bring to a boil.

Reduce heat and simmer with the lid slightly ajar for one hour. Remove the lid and cook another 30 minutes.

Garnish with parsley, if desired.

OR/AND Sauté your peppers with onions and chicken or steak for a Fajita dinner.

Add the frozen peppers to veggies in a stir fry, or top a pizza with them.

Almost any casserole dish you prepare would be good with the peppers added in with the other ingredients.

Maybe you would like some Stuffed Green Bell Pepper Soup. Here is a recipe.


Stuffed Green Bell Pepper Soup

1 package (8.8 ounces) ready-to-serve long grain and wild rice
1 pound ground beef
2 cups frozen chopped green peppers, thawed
1 cup chopped onion
1 jar (26 ounces) chunky tomato pasta sauce
1 can (14-1/2 ounces) Italian diced tomatoes, including liquid
1 can (14 ounces) beef broth

Prepare rice according to package directions.

Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain.

Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through. Yield: 6-8 servings (about 2 quarts).

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