Category Archives: Bell Pepper

Slow Cooker Pepper Steak

Slow Cooker Pepper Steak*

Crock Pot Pepper Steak Recipe:

2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

*Photo credit unknown

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Sharon Springfield

Sharon Springfield  

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Slow Cooker Pepper Steak Recipe

Marinated Grilled Veggies

Grilled Veggies


Marinated Grilled Veggies are so easy to prepare and they make a great side dish.  You can cut up your veggies up to a day ahead and let them marinate until you are ready to fire up the grill.  We have a grill basket that we use to make these grilled veggies.


2 zucchini squash
2 yellow squash
1 sweet onion
1 red bell pepper
1 package fresh mushrooms

Wash, rinse and dry the veggies.  (I always use antibacterial soap and rinse well to remove any pesticides or other cooties.)  Rinse the mushrooms in just water, removing all the dirt, and set on a towel to dry.  Cut off the stems.

Prepare the marinade:

In a large ziplock bag, add 3 Tablespoons olive oil, 2 Tablespoons balsamic vinegar, 1 teaspoon minced garlic, 1 teaspoon oregano, a dash of seasoned salt such as Everglades seasoning or Adobo seasoning.  If you want to go the easy route, just use a balsamic vinagrette dressing, approx 1/4 cup.

Chop all the veggies up in bite sized pieces and add to the ziploc bag with the marinade.  Seal the bag and toss the marinade over all the chopped veggies.  If you are going to be cooking it right away, you can just leave it out on the counter while your grill heats.  If you aren’t cooking them immediately, refrigerate until you are ready to cook.

Marinated Veggies

Pre-heat your grill and the grill basket.  Add  approximately half of the marinated veggies to the basket.  Stir to evenly distribute them in the basket.  Close the grill lid and let them sizzzzzle away for a few minutes.  Stir every couple minutes.  When they are crisp-tender, they are done.  Scoop them out of the basket into a serving bowl.  Repeat with remaining marinated vegetables.

Serve as a side dish or make into a vegetarian dinner in a whole wheat wrap or on a bun.

We had ours with grilled fish and rice pilaf.

Blackened Grilled Fish on Rice Pilaf with Marinated Grilled Veggies


Marinated Grilled Veggies are SOOO GOOD that I would eat them every single day!  Give this a try, you will love it!

Pin it on Pinterest!  Here’s the link:

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Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest.  🙂

Sharon Springfield

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Marinated Grilled Veggies

Red Pesto and Vegetable Penne

1/4 cup olive oil
1 eggplant, cubed
1 red pepper, deseeded and chopped
1 orange bell pepper, deseeded and chopped
12 ounces dry penne pasta
3 tablespoons red pesto sauce
2 tablespoons rice vinegar
fresh ground black pepper
8 ounces feta cheese
basil leaves (to garnish)

Heat the olive oil in a large pan, add the eggplant and peppers, and sauté over a moderate heat for 10 minutes until the eggplant is golden and the peppers softened and browned at the edges.
While the vegetables are sautéing, cook the penne in a large pan of boiling water for 8 minutes or until al dente. Drain, return to the pan and add the red pesto, stirring until the penne is coated. Add the rice vinegar to the eggplant and pepper mix, and season with black pepper. Spoon the penne on to warm plates and pile the vegetables on top. Crumble over the feta cheese and serve garnished with basil leaves.

4 Servings

Red Pepper Quesadillas

Eight 8-in. flour tortillas
1 cup preshredded Cheddar cheese (4 oz)
1 cup frozen chopped red bell peppers, thawed
1/4 cup sliced scallions
1/4 cup chopped cilantro (optional)
4 tsp vegetable oil

Note: Next time you make bean soup, serve these Mexican “grilled cheese” sandwiches on the side.

Sprinkle 4 tortillas with 1/2 cup of the cheese, the red peppers, scallions and cilantro. Top with remaining 1/2 cup cheese and tortillas.
Heat 1 tsp oil in each of two nonstick skillets over medium heat. Cook a quesadilla in each about 2 minutes per side, turning once, until tortillas are crisp and cheese is melted; repeat with remaining quesadillas. Cut in wedges.

4 Servings

Emperor’s Shrimp

1/4 cup Spicy Sesame Sauce (see below)
4 teaspoons cornstarch
1 pound medium raw shrimp, shelled and deveined
4 tablespoons canola oil
1 tablespoon loose green tea, preferably gunpowder
1 medium green bell pepper, cut into 2-inch-long matchstick-size strips
2 medium red bell peppers, cut into 2-inch-long matchstick-size strips
1 medium white onion, cut into 2-inch-long matchstick-size strips
6 tablespoons cashew nuts, toasted

Combine sauce and cornstarch in a bowl. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.

Heat 2 tablespoons of the oil in a nonstick wok or cooking pan over medium-high heat and swirl to coat pan. Add the tea and sauté until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink, 1 to 2 minutes. Remove and place in a bowl.

Heat the remaining 2 tablespoons oil in the wok. Add the bell peppers and onion and stir-fry until peppers soften, 1 to 2 minutes. Return the shrimp to the wok and stir-fry until heated through. Stir in cashew nuts. Serve hot