Beef Shreds With Green Pepper Recipes
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
STUFFED BELL PEPPERS WITH BEEF AND CABBAGE
I never liked stuffed bell peppers until I ditched the green ones and bought some red, yellow, and orange 3-packs instead. Replacing traditional rice with cabbage adds another veggie and gives a different texture. They take a bit of time but are well worth the effort.
Provided by RedheadedMama
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of two rectangular glass baking dishes.
- Melt butter in a 4- to 6-quart stockpot over medium heat. Add ground beef, green and red cabbage, onion, celery, and garlic. Stir in diced tomatoes, Worcestershire sauce, salt, oregano, basil, and pepper. Cook until beef starts to brown and cabbage softens a bit, 8 to 10 minutes. Stir, and continue cooking for 10 to 15 minutes.
- While the beef cooks, prepare bell peppers: remove stems and cut peppers in half from top to bottom. Remove seeds and white membrane. Rub outsides of the peppers with olive oil and arrange, skin-sides down like edible bowls, in the prepared baking dishes.
- Strain beef mixture to remove excess liquid; scoop into peppers to fill and mound any extra on top or reserve for another use. Cover with foil.
- Cook in the preheated oven until peppers have softened, 30 to 40 minutes. Remove foil, top with mozzarella and provolone, and cook for an additional 5 minutes.
- Remove from the oven and allow to cool for a few minutes before serving.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 14.5 g, Cholesterol 53.6 mg, Fat 14.8 g, Fiber 4.5 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 722.7 mg, Sugar 6.6 g
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