Cuban Braised Beef & Peppers in the Slow Cooker

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 ┬ábe disappointed with this one!

Cuban Braised Beef & Peppers in the Slow Cooker

Serves 6
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)


Step 1
Combine all the ingredients in the crockpot, making sure the beef is surrounded by peppers and tomatoes.
Step 2
Cook on low for 7-8 hours, or on high for 4-5.
Step 3
Serve with rice, avocados and fresh cilantro.
  1. Marie says:

    Is it suppose to taste a little like chili? Really good and super easy to make.

    • The Strength Agenda says:

      A little. Definitely a lot of the same ingredients in there! Glad you liked it! -B

Comments are closed.