Peppers and Steak for Crock Pot

photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by CookbookCarrie photo by CookbookCarrie
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
4hrs 10mins




  • Cut steak into serving size portions (I do strips).
  • Place 1/2 the steak in crock pot.
  • Arrange green peppers on steak.
  • Place remaining steak on top.
  • Mix remaining ingredients together and pour over meat.
  • Cover and cook on low for 8-10 hours or high 4-5 hours serve over white rice.

Questions & Replies

  1. what do you use for one cup of bouillon? Broth?


  1. I too have made this for years. VERY GOOD. I LOVE using the crockpot. If the peppers are too "Mushy" you put them in too soon. If you prefer your peppers CRUNCHY, don't put them in as early. When cooking in a crockpot, you have to let your Common Sense kick in. :)
  2. This recipe was very tasty! Very easy to make. Love those crockpot recipes ; ) As far as putting the peppers in, I put them in about 1 hour before it was done. They came out perfect! Thanks Dana
  3. Excellent flavor. Liked it alot
  4. great taste....meat was so very tender..I did put in the peppers at first...but add more later. I think this is a really good recipe.
  5. I have made this for years. very good


  1. I used beef broth with a BIT of beef soup base to liven it. Because of that, I went VERY LIGHTLY on the soy sauce. A little salt goes a long way. Besides, soy sauce on the table works great with this dish. Also, while steaming the rice, I lightly sautéed some red,yellow, and orange pepper strips and a bit of onion. These then had a little more texture than the green onions that were in the crockpot. Next time I am going to try scallions, rather than the standard onion. Hmmmm...maybe NOT sauteing the scallions...hmmmmmm. :)
  2. I guess we like mushy peppers, because my entire family thought this was fantastic! We do like our vegetables VERY tender, so if you don't, follow others advice and add them on top toward the end of cooking. I layered mine just as stated in the recipe. My only change to the recipe was to add 2 sliced onions instead of the dried onions. And I mixed 3 tablespoons of flour with 3 tablespoons of water and stirred it in the last 30 minutes to really thicken the sauce. I served it over recipe#137364 for an incredible tasting, healthy meal. My 6 year old claims to hate pepppers and he scarfed this down without any hesitation. My 3 year old liked it too. You just CANNOT beat this for convenience, flavor, and nutrition. This is already a family favorite after making it once!
  3. This is great! I normally make a pepper steak with a tomato base but this was much much better. As some of the other suggested, I threw the peppers in at the end so they'd be crunchier. I made two minor substitutions. I used one green and one red pepper for color and used fresh garlic instead of garlic powder. Next time I will try adding some onion with the peppers. But there's no question about it, there WILL be a next time. This is so simple and pleasing. Thanks Dana!
  4. I was confused by the cup of beef boullion. Was that supposed to be stock? I used a tablespoon of Better than Boullion.



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