Ground beef and dried pepper sauté Calories

Brown the ground beef in a skillet, then add chopped dried peppers and cook until they soften. Onion, tomato, or tomato paste can be added for extra flavor; season to taste and serve hot.

Sweet dried peppers give ground beef and dried pepper sauté a mild, savory flavor, while hot dried peppers make it spicy. You can use either kind or combine them to control the heat.

No, soaking is not essential for ground beef and dried pepper sauté. If the dried peppers are thick or very firm, briefly soak them in warm water so they soften more readily in the pan, then drain them well.

Yes, fresh peppers can replace the dried peppers in ground beef and dried pepper sauté. The result will be juicier and less concentrated in flavor, so cook the peppers until tender and let excess liquid evaporate.

Ground beef and dried pepper sauté pairs well with rice, bulgur, flatbread, or a cooling yogurt side. A simple salad also balances the rich beef and the concentrated flavor of the dried peppers.

Ground beef and dried pepper sauté is only spicy if you use hot dried peppers. Sweet dried peppers make a mild dish; remove the seeds from hot peppers or use less of them to reduce the heat.

Yes, eggs can be added to ground beef and dried pepper sauté. Once the beef and peppers are cooked, crack eggs into the pan and cook until the whites are set for a heartier meal.

Store ground beef and dried pepper sauté in a covered container in the refrigerator and eat it within three days. Reheat it thoroughly before serving, and avoid leaving cooked beef at room temperature for long.

Yes, ground beef and dried pepper sauté freezes well. Cool it, divide it into meal-size portions, and freeze in airtight containers. Thaw it in the refrigerator and reheat thoroughly; the peppers may be softer afterward.