Quick Beef Stir-Fry with Bell Peppers Recipe

Quick Beef Stir-Fry with Bell Peppers Recipe

Ingredients

• 1 pound top sirloin or chuck steaks (about 1/2 inch thick), trimmed
• Salt and freshly ground black pepper
• 1 large garlic clov e, minced
• Olive oil, grapeseed oil, or canola oil
• 2 medium bell peppers, one red, one green, sliced into 1/4-inch strips
• 1/2 yellow onion, thinly sliced lengthwise (root to top)
• A dozen cherry tomatoes, cut in half, or one large tomato, roughly chopped
• 1 Tbsp Worcestershire sauce

Method

1 Season the steaks with salt and pepper and rub minced garlic over them, both sides. Place the steaks between two sheets of plastic wrap. With a meat pounder, pound the steaks to a 1/4 inch thickness. Let the steaks sit for 10 minutes to absorb the flavor of the garlic. Then cut them across the grain in 1/2-inch wide strips.

2 While the steak is sitting, heat 2 Tbsp oil in a large skillet on medium high to high heat. Add the sliced onions and bell peppers, cook, stirring, until just barely tender, about 1-2 minutes. Add the tomatoes and cook for another minute. Remove the vegetables from the pan to a bowl and keep warm.

3 Heat an additional 2 Tbsp of oil in the skillet on medium high to high heat, until the oil is shimmering, but not smoking. Add the strips of beef let the beef brown initially, without stirring, but as soon as it is brown on at least one side, then stir. Cook for no more than a minute (for rare). Add the vegetables and Worcestershire and cook for a half minute longer, stirring. Remove from heat.
Serve alone (low carb), or with steamed rice. Salt and pepper to taste.

Serves 4.

http://www.elise.com/recipes/archives/007334quick_beef_stir-fry_with_bell_peppers.php

Orzo with Sausage, Peppers, and Tomatoes

Orzo with Sausage, Peppers, and Tomatoes

- makes 4 to 6 servings -

Adapted from Giada's Kitchen by Giada de Laurentiis.

Ingredients

3 cups chicken broth

1 pound orzo pasta

2 tablespoons olive oil

2 links (7 ounces total) mild Italian turkey sausage, casings removed (or any type of Italian sausage)

1 garlic clove, minced

2 jarred roasted red bell peppers, cut into 1/4-inch strips

2 plum tomatoes, chopped

1/4 teaspoon red pepper flakes (optional)

2 tablespoons chopped fresh flat-leaf parsley leaves

Salt and freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Procedure

1. In a large saucepan, bring the chicken broth and 3 cups of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

2. While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the turkey sausage and sauté until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes (if using) to the pan and cook until heated through, about 2 minutes.

3. Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer it to a large serving bowl. Add the sausage mixture, 1 tablespoon of the parsley, and salt and pepper to taste. Toss well to combine, adding the reserved cooking liquid if needed to loosen the pasta. Top with the Parmesan and sprinkle with the remaining parsley.

http://tasteofhomecooking.blogspot.com/2008/10/orzo-with-sausage-peppers-and-tomatoes.html

Mom's Stuffed Bell Peppers Recipe

Mom's Stuffed Bell Peppers Recipe
www.elise.com/recipes

Red and yellow bell peppers have a very different flavor than green bell peppers. The red ones especially are much sweeter. Any bell pepper can be used for this recipe; use the type you like the best.

Ingredients
•1 1/2 to 2 cups cooked white rice (starting from about 3/4 to 1 cup raw white rice)
•4 to 6 bell peppers (red, yellow, or green), use 4 large, or 6 medium sized
•1 to 1 1/4 lb of ground beef (ground chuck, 16% fat)
•6 large fresh basil leaves, chopped (or 1 1/2 teaspoons dried basil)
•1/2 teaspoon dry summer savory
•1/2 teaspoon ground marjoram (or 2 teaspoons of fresh chopped)
•(Can substitute herbs with other herbs such as an Italian herb mix)
•1 teaspoon salt
•Freshly ground black pepper
•1/4 cup olive oil
•Paprika

Method
1.If you haven't already made the rice, start cooking the rice following the package instructions (usually 1 cup of raw white rice plus 1 1/2 cups of water and 1/2 teaspoon of salt, bring to boil, reduce heat to low, cover and cook for 15 minutes.)

2.Cut the tops off of the bell peppers. Remove and discard (compost) the stem and seeds. Place bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, let steam for 10 minutes.
3.Heat oven to 350°F. In a large bowl mix together the ground beef, basil, summer savory, marjoram, salt, several turns of black pepper, and rice.

4.Remove bell peppers from steamer pan. Place cut side up in a pyrex or other oven-proof casserole. Gently stuff the peppers with the ground beef rice mixture. Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub the oil over the outside of the peppers; it will help with browning. Sprinkle the tops generously with paprika.

5.Place on middle rack and cook for 25-30 minutes, until meat is cooked through.
Serves 4 to 6. Serve with ketchup.