Green peppers are just unripe red peppers harvested 3 weeks early—that's why they taste bitter instead of sweet.
Beef and Green Pepper
Whip up a deliciously simple dinner that will make everyone at the table smile! This savory beef and green pepper dish combines tender, marinated beef with crisp, vibrant peppers, all sautéed to perfection. Perfect for busy nights, it's an effortless way to serve up a hearty meal that the whole family will love!
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tbsp lazy garlic @verylazyfooduk (15 ml)
- green peppers
- 1 onion sliced
- 200 ml of water (just so beef is covered, not too much) (6.76 fl oz)
🥩Meat & Seafood(1)
- 500g beef (1.1 lbs)
🧂Spices & Seasonings(1)
- 1/2 - 3/4 tsp of black pepper(depending on the kids) (2.5-3.75 ml)
🍯Sauces & Condiments(2)
- 1 tbsp ketchup (15 ml)
- 5 tbsp soy sauce @kikkomanuk (75 ml)
📦Other(1)
- 1 tbsp cornflour (15 ml)
👨🍳 Instructions
- 1
Add everything apart from green pepper to slow cooker and cook on high for 4 hours or low for 6 hours.
- 2
Come back and add green peppers and cook for 30 mins until softened.
💡 Pro Tips
- ✓Sear your beef at 400-450°F before adding to the slow cooker to create Maillard reactions that develop complex flavors impossible to achieve in the moist slow cooker environment.technique400-450°F
- ✓Add green peppers only in the final 30 minutes because their cell walls break down rapidly above 185°F, turning mushy if cooked for the full 4-6 hours.timing30 minutes
- ✓Cut beef against the grain in 1-inch pieces maximum - larger pieces won't break down properly even after 6 hours due to collagen structure in slow cooker's 200°F environment.technique1-inch maximum
- ✓Use a 3:1 ratio of onions to green peppers by weight since onions release moisture and natural sugars that balance the peppers' slight bitterness during long cooking.ingredient3:1 ratio
- ✓Remove the slow cooker lid and cook on high for final 15 minutes to evaporate excess moisture and concentrate flavors by reducing liquid volume by 20-25%.technique20-25% reduction
Share this recipe
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
Share this recipe
Green peppers are just unripe red peppers harvested 3 weeks early—that's why they taste bitter instead of sweet.
Beef and Green Pepper
Whip up a deliciously simple dinner that will make everyone at the table smile! This savory beef and green pepper dish combines tender, marinated beef with crisp, vibrant peppers, all sautéed to perfection. Perfect for busy nights, it's an effortless way to serve up a hearty meal that the whole family will love!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tbsp lazy garlic @verylazyfooduk (15 ml)
- green peppers
- 1 onion sliced
- 200 ml of water (just so beef is covered, not too much) (6.76 fl oz)
🥩Meat & Seafood(1)
- 500g beef (1.1 lbs)
🧂Spices & Seasonings(1)
- 1/2 - 3/4 tsp of black pepper(depending on the kids) (2.5-3.75 ml)
🍯Sauces & Condiments(2)
- 1 tbsp ketchup (15 ml)
- 5 tbsp soy sauce @kikkomanuk (75 ml)
📦Other(1)
- 1 tbsp cornflour (15 ml)
👨🍳 Instructions
- 1
Add everything apart from green pepper to slow cooker and cook on high for 4 hours or low for 6 hours.
- 2
Come back and add green peppers and cook for 30 mins until softened.
💡 Pro Tips
- ✓Sear your beef at 400-450°F before adding to the slow cooker to create Maillard reactions that develop complex flavors impossible to achieve in the moist slow cooker environment.technique400-450°F
- ✓Add green peppers only in the final 30 minutes because their cell walls break down rapidly above 185°F, turning mushy if cooked for the full 4-6 hours.timing30 minutes
- ✓Cut beef against the grain in 1-inch pieces maximum - larger pieces won't break down properly even after 6 hours due to collagen structure in slow cooker's 200°F environment.technique1-inch maximum
- ✓Use a 3:1 ratio of onions to green peppers by weight since onions release moisture and natural sugars that balance the peppers' slight bitterness during long cooking.ingredient3:1 ratio
- ✓Remove the slow cooker lid and cook on high for final 15 minutes to evaporate excess moisture and concentrate flavors by reducing liquid volume by 20-25%.technique20-25% reduction