Beef With Roasted Peppers And Potatoes – a delicious recipe with chuck roast, peppers, peppers, onion, garlic, cilantro. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut roast into 1 inch cubes. Heat oil in a heavy pan and begin browning meat. While the meat is browning, roast Poblano peppers until charred black and place into a paper bag to steam. When steamed, scrape off skin, remove seeds and slice into bite sized pieces. If you have good ventilation or you are roasting the peppers outside roast the jalapeno peppers too, otherwise just slice them. Dice the onion into large pieces and finely chop garlic. Add onions and garlic to meat and continue to cook until onion is tender. Add peppers, cilantro, tomatoes that have been diced and seaonings. Peal and cube potatoes into 1 inch cubes and add to meat mixture. Just cover the mixture with water and cook until potatoes are tender, about 20-30 minutes.
192
kcal
Calories
8
g
Fat
26
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/2 -2 pouch chuck roast, 4 Poblano peppers, 4 Large Jalapeno peppers, 1 medium onion, and more.
Yes, Beef With Roasted Peppers And Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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