Best 4 Beef Pepper Skillet Recipes

BEEF & PEPPER SKILLET

Steps:

• In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink,6-8 minutes, breaking into crumbles; drain., Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, until liquid is absorbed, 8-10 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with cheese.

PEPPER BEEF RICE SKILLET

Steps:

• Combine water, soy sauce, garlic, honey, and tapioca starch in a small saucepan over low heat. Bring to a boil. Simmer, stirring constantly, until sauce thickens, about 3 minutes. Remove sauce from heat and let cool.
• Pour cooled sauce into a blender; pulse a few times to puree the garlic.
• Mix beef with salt, 1 teaspoon black pepper, and onion powder in a bowl.
• Heat olive oil in a large skillet over medium-high heat. Add the beef; cook until heated through, 2 to 3 minutes. Add the remaining 1/2 teaspoon pepper, rice, peas, corn, and butter. Cook and stir until beef is no longer pink and mixture is heated through, 7 to 10 minutes. Serve with the garlic sauce.

BEEF & PEPPER RICE SKILLET

Steps:

• Brown beef in oil in 10-inch frying pan.
• Stir in onion, rice, beef broth, one soup can of water and soy sauce.
• Bring to boil.
• Reduce heat, cover, and cook over low heat until liquid is absorbed, about 25 minutes.
• Stir in green pepper and pimiento.
• Heat through.

BEEF AND POTATO SKILLET DINNER WITH ROASTED RED PEPPER SAUCE

Steps:

• In food processor or blender, place roasted peppers and half-and-half. Cover; process on medium-high speed 30 seconds until smooth. Set aside.
• In deep 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add potatoes. Cover; cook 10 to 12 minutes, stirring frequently, until tender. Remove from skillet; cover to keep warm.
• In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Cook beef, salt and pepper in oil 2 to 3 minutes, stirring frequently, until beef is browned.
• Add broccoli and potatoes. Pour reserved red pepper sauce over mixture; gently toss to coat. Reduce heat to low. Simmer uncovered 2 to 3 minutes or until broccoli is crisp-tender. Sprinkle with tarragon.