I hate peppers, and I hate tomatoes. But I’d be lying if I said I hated this recipe.
While this is just a few ingredients dumped into a crockpot, it tastes like there was a lot more work involved. Serve this over rice and with a few slices of avocado and you have a meal complete with protein, carbs and fat. This is also awesome as leftovers (if you have any). It’s not that spicy (but you can add a dash of cayenne pepper to remedy that), and is really filling with all the veggies.
I promise you won’t be disappointed with this one!
Cuban Braised Beef & Peppers in the Slow Cooker
|Prep time||5 minutes|
|Cook time||7 hours|
|Total time||7 hours, 5 minutes|
|Website||Slow Cooker Cuban Braised Beef|
- 28oz canned tomatoes
- 2 red bell peppers (sliced into 1/2" strips)
- 1 onion (cut into 8 wedges)
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1.5lb flank steak (cut crosswise into thirds)
|Combine all the ingredients in the crockpot, making sure the beef is surrounded by peppers and tomatoes.|
|Cook on low for 7-8 hours, or on high for 4-5.|
|Serve with rice, avocados and fresh cilantro.|