Bellpepperbeanstew Recipes

STEAK WITH BELL PEPPERS

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.

BELL PEPPER BEAN STEW

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.

BELL PEPPER CHUTNEY RECIPE BY TASTY

Steps:

• Heat oil in a pan. Add the channa dal, red chlli, green chili, and garlic and sauté.
• Add the onion and let cook.
• Add the tomato. Once the tomatoes are fully cooked and mushy, add the bell peppers and salt and let cook until the bell peppers turn soft.
• Turn off the heat and let cool completely.
• Blend until smooth.
• Enjoy!

BIG BEAR STEW

Steps:

• In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
• Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
• Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.

HEARTY BEAN STEW

Steps:

• In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.

STUFFED BELL PEPPER STEW

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.

SPICY BEEF STEW WITH BEANS & PEPPERS

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.