|
|
|
|
|
|
When peppers are in season, buy plenty, cut them into strips, put them into airtight freezer bags to store. To minimize freezer burn from moisture, take care to pat them dry with paper toweling before bagging them. You get to have fresh peppers year round!
|
|
|
|
|
|
 |
| Beef and Peppers |
Ingredients
4 servings - 22 g protein and 7 g carb per serving
295 calories per serving
|
| 1 pound |
beef sirloin or london broil, cut into strips |
| 1 medium |
green bell pepper, cut into strips |
| 1 medium |
yellow bell pepper, cut into strips |
| 1 medium |
red bell pepper, cut into strips |
| 1 large |
white onion, coarsely chopped |
| 1 tbsp |
extra virgin olive oil |
| 1 tbsp |
red pepper flakes |
| 1 tsp |
cayenne pepper |
|
- Spray large skillet with cooking spray.
- Heat over medium-high heat until cooking spray just starts to form bubbles.
- Add onions.
- Saute, stirring often, until onions are slightly softened.
- Add bell peppers.
- Sauce, stirring often, until peppers just start to darken and become slightly softened.
- Remove from pan and set aside.
- Add beef to pan.
- Saute, stirring constantly, until beef is just done--do not overcook.
- Add olive oil to pan and toss beef to coat.
- Add red pepper flakes and cayenne.
- Add bell peppers and onions to pan.
- Continue to cook, stirring constantly, until vegetables become softer (to your taste).
- Serve immediately, or chill and serve over a bed of fresh greens as a salad later.
|
|
|
|
Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
|
|
|
|
