Beef With Bell Peppers

Prep Time
Cook Time
Ready In

"We enjoyed this dish which was originally printed in Bon Appetite (November 2005). We served it over rice but it would be great over egg noodles or mashed potatoes"

Original recipe yields 4 servings


  • Serving Size: 1 (299.4 g)
  • Calories 287
  • Total Fat - 17.2 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 72.6 mg
  • Sodium - 1492.5 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 5.3 g
  • Sugars - 4.9 g
  • Protein - 25.6 g
  • Calcium - 128.4 mg
  • Iron - 2.3 mg
  • Vitamin C - 17.8 mg
  • Thiamin - 0.1 mg

Step 1

In a bowl toss beef with paprika, salt and pepper.

Step 2

In a skillet over high heat heat 2 tablespoons of the oil. Add garlic and caraway seeds, stirring for about half a minute or so. Add peppers, cooking stirring for another minute. Stir in broth. Cover and cook until peppers are crisp tender (3-5 minutes). Using a slotted spoon transfer the garlic and peppers to a bowl.

Step 3

Stir in remaining oil (1 tablespoon) and the beef to the skillet; saute until beef is no longer pink (under 5 minutes) and mix in the tomato paste and vinegar. Return half of the peppers to the skillet; cook stirring until beef is medium rare or cooked to your desired doneness (under 5 minutes).

Step 4

Season with salt and pepper and transfer to a platter topped with remaining peppers.

Tips & Variations

No special items needed.



Great dish. Very flavorful and fast to make.

review by:
(3 Jan 2016)