Spicy Slow Cooker Beef & Bell Pepper

Spicy Cooker Spicy Beef & Bell Pepper in a bowl with rice. A fork on the side and peppers and limes.

With every recipe that I make, I am more and more in love with my slow cooker. It’s amazing that such delicious, healthy and easy meals can be done while you’re gone, with no stirring or attending to it of any kind, except for light prep before and after it’s cooked. This Spicy Slow Cooker Beef & Bell Pepper recipe is one of the easiest recipes to put together and you can enjoy with minimal amount of work on your part! 
Up close picture of spicy slow cooker beef & bell pepper in a bowl with rice.
I love takeout beef and bell pepper and this is the lightened up version of it. I purposely did not brown up the beef, onion or the bell pepper to not use any oil, but if you wish, the dish would be even better if you brown up the beef on high heat with some oil, remove it to the slow cooker;  then in the same skillet toss the onion and bell pepper until some browning occurs and only then layer it in the slow cooker. So here’s to delicious, healthy meals for busy moms!

Slow Cooker Spicy Beef & Bell Pepper

Ingredients for Spicy Slow Cooker Beef & Bell Pepper

  • 2 lbs beef chuck, thinly sliced
  • 2 cups chopped to 1 inch squares bell pepper
  • 1/2 medium onion, peeled, cut in half, sliced
  • 1 cup broth or 1 cup water + 3 bullion cube
  • 2 Tbsp corn starch
  • 2 tsp freeze dried garlic
  • 1/3 cup chopped parsley
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp – 1 Tbsp Sriracha sauce

How to make Slow Cooker Spicy Beef & Bell Pepper

Place the meat on the bottom of the slow cooker.

Top with sliced onion. For even better flavor, sauté onion in skillet until golden brown, then add it to the slow cooker.

Top with cut up bell pepper.

Step by step instructions of how to cook spicy beef and bell peppers in a slow cooker.

Sprinkle with salt, pepper and garlic.
Mix the broth with Sriracha; or water, bullion cubes and Sriracha. Pour over the peppers and beef.
(if using bullion cubes, add only 1 tsp salt). Set on high heat for 3.5-4 hours.

After 3.5 hours this is what it will look like.

Spicy Slow Cooker Beef & Bell Pepper in a crock pot with sauce, and a wooden spoon.

Mix 1/2 cup water and 2 tablespoons cornstarch. Add 1 cup of liquid from the meat & pepper mixture and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavor. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve.

How to make the sauce for the spicy slow cooker beef and bell pepper recipe.

Serve hot over rice, noodles or mashed potatoes.

Spicy Slow Cooker Beef & Bell Pepper

5 from 3 votes
Slow Cooker Spicy Beef & Bell Pepper - Clean, healthy and delicious, all in one! Doesn't get better than this!
Author: Marina | Let the Baking Begin
Course: dinner, lunch, Main Course
Cuisine: asian
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 4 people

Ingredients

  • 2 lbs beef chuck thinly sliced
  • 2 cups chopped to 1 inch squares bell pepper
  • ½ medium onion peeled, cut in half, sliced
  • 1 cup broth or 1 cup water + 3 bullion cubes
  • 2 tsp freeze dried garlic
  • cup chopped parsley
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp Sriracha sauce

To thicken

  • ½ cup water
  • 2 Tbsp corn starch

Instructions

  1. Place the meat on the bottom of the slow cooker. Top with sliced onion. For even better flavor, sauté onion in skillet until golden brown, then add it to the slow cooker.Top with cut up bell pepper. Sprinkle with salt, pepper and garlic.
  2. Mix the broth with Sriracha, or water, bullion cubes and Sriracha. Pour over the peppers and beef.
  3. (if using bullion cubes, add only 1 tsp salt). Set on high heat for 3.5-4 hours.
  4. Mix ½ cup water and 2 tablespoons corn starch. Add 1 cup of liquid from the meat & pepper mixture and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavor. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve.
  5. Serve hot over rice, noodles or mashed potatoes.

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Comments

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  • Shirley

    I’m really glad I happened across your website and sorry it has taken me so long to write a review. I first tried this recipe in March 2015 and have made it numerous times since. It is hands down one of the best slow cooker recipes I have ever tried and I wanted to thank you for sharing it. I always caramelize my onions first, use fresh garlic, & brown the meat before adding to the slow cooker. While the meat is browning, I sprinkle it with some Lawry’s Seasoned Salt, Nature’s Seasoning & coarse ground pepper. I like to use thinly sliced round steak. I mix beef broth with Sriracha and pour over the layered meat & onions in the slow cooker and cook about 2 1/2 to 3 hours on high. Then I add the chopped bell peppers and let that cook until my rice (Jasmine) is done. The bell peppers are cooked, but still have a nice crispness. While the rice is cooking, I thicken the meat mixture with a little cornstarch. Absolutely delicious and very pretty!

    · Reply
  • helen

    Can I use sirloin tip beef roast instead of chuck? Have a picky family , this is for the spicy beef and bell pepper recipe

    · Reply
    • Hi Helen,
      Yes, you can use the sirloin tip beef roast, but sirloin tip is typically more dry, so the dish might not come out as juicy as it would come out with the chuck.

      · Reply
  • Charlotte

    Can I cook more slowly? If so, how long should I allow for low or medium cooking temperature?

    · Reply
  • […] Slow cooker beef and bell pepper […]

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  • Wester

    Have to try this one!

    · Reply
  • ELLEN SEWITCH

    do you add the cornstarch mixture at the end or to cook along with all the ingredients for the 3-4 hrs?

    · Reply
    • You add the starch at the end of cooking, just to thicken the sauce. If you add the cornstarch in the beginning of the cooking it will turn back to liquid.

      · Reply
  • Des

    This is delicious I added a few things for an extra kick! Peanut butter, soy sauce, syrup or honey, and thru in some broccoli towards the end!! What a dish thanks a bunch

    · Reply
  • Mary Ann Pixton

    Made your dish this past weekend, and it was absolutely amazing! Flavors were great, my husband and I both devoured this. Thanks for the wonderful recipe. Will be making this again and again.

    · Reply
  • Tatiana

    Thanks for this yummy recipe! I made a couple of minor changes only because I used what I had. Instead of what is listed I used jarred minced garlic and flour. Still turned out very tasty. Mine was some what on the runny side, but since I served it over calrose rice there’s no problem. Thank you very much again.

    · Reply
  • Michelle

    I like to add more sririacha to this – I probably use half a cup of sririacha to make it a lot more spicy! Absolutely love it – family favorite!!

    · Reply
  • […] Spicy Slow Cooker Beef Bell Pepper (Let the Baking […]

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  • sarah

    Can you tell me how you would make ahead and freeze?

    · Reply
    • I haven’t done it before myself so I wouldn’t feel comfortable recommending something I can not guarantee the end result of. May be some other commenters have done so? Sorry I couldn’t be of more help 🙁

      · Reply
  • Nicole

    Dinner tonight. I floured, seasoned, and browned the meat first. Dumped it into the crockpot, added the onions to the leftover flour, sauteed them with the peppers and minced garlic, added the sauce to deglaze the pan and dumped that on top of the meat.

    · Reply
  • Shannon

    I just made this today and it’s great! I’m not usually a fan of bell peppers but decided to make this for my husband. We both really enjoyed it. Thanks for the great, super easy recipe!

    · Reply
  • LaAnn

    I made this last night with some modifications. After thickening, it was a little too much like beef gravy for my liking (probably because I used beef broth instead of chicken) so I added soy sauce, sesame oil, and lime juice. My picky husband had 3 servings, so I take that as a sign it was a hit!

    · Reply
  • Renee

    I made it for dinner tonight and it turned out great! I seared the beef and sauteed the veggies before I threw them in the crockpot…thanks so much!! Its hard for me to find crockpot recipes that actually taste good so I’m pumped.

    · Reply
    • Searing really improves this dish even more, I’m glad you loved this recipe! Thanks for taking the time to share your feedback!

      · Reply
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  • Alia

    Why can I use in place of sriracha if I don’t want the dish to be spicy?

    · Reply
  • Amanda

    Could I freeze this? If so would I put everything together raw and freeze? Or separate raw meat from onion and peppers? Want to make as a freezer meal for a friend who is having a baby.
    Thanks 🙂

    · Reply
  • Meal Planning, Shopping and Cooking Tips: Nutrition Month 2013

    […] water, cook pasta according to package directions. Drain and transfer to a large bowl. 2) Add tuna, bell pepper, onion, arugula and peas to pasta and stir to combine. Let cool slightly. 3) In a small bowl, whisk […]

    · Reply
  • Melissa

    Do you have to do the sauce-thickening part for it to still taste good? Or is there anything the cornstarch can be substituted for? Thank you!

    · Reply
    • Michelle

      I usually use a flour/water mixture to thicken instead of cornstarch.

      · Reply
  • […] all love take-out Chinese, but it’s really easy to make at home and much healthier. Give this Slow Cooker Spicy Beef and Bell Peppers a try. Add more or less sriracha for your own personal heat […]

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  • under ingredients you do NOT list corn starch but then you call for it in the recipe.

    · Reply
  • TaratheMick

    i think you’re missing the cornstarch in your list if ingredients

    · Reply
  • jay

    Hi! Sounds delish! But, do you use beef or chicken broth/bouillon? Thank you!

    · Reply
    • Hi Jay!
      I use chicken bouillon.

      · Reply
      • Anna

        I am curious why you use chicken instead of beef broth when the meat in the recipe is beef??- just bought the ingredients to make this tonight and assumed before reading comments that it was calling for beef broth

        · Reply
        • Hi Anna, you can use either chicken or beef broth with this recipe, both will be fine. I just have chicken broth on hand at all times and that is what I used, that’s why it says chicken broth in the recipe 🙂

          · Reply
          • Chelsea

            I think you actually forgot to add ‘chicken’ for the broth in the recipe… it just says Broth, which is why others and myself have come to the comments for verification!

  • A

    Could you use chicken instead?

    · Reply
    • I don’t see why you couldn’t, but can’t tell if the time and the liquid amount would be the same if you used chicken since I haven’t done it with this recipe.

      · Reply
  • How many does this recipe serve?

    · Reply
    • about 3-4

      · Reply
      • Christa

        Can you list the nutrition information? This looks really good and I bought everything to make it. I’m trying to keep track of all my nutrient intake. TIA!

        · Reply
  • 26 Fabulously Spicy Slow Cooker Recipes - Totally The Bomb.com

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  • Danielle Tyson

    I work for about 8-9 hours during the day, could this cook for that long?

    · Reply
    • Put it on low and then you can cook it for 8-9 hours.

      · Reply
  • brittany

    Could this be cooked on low for a longer time?

    · Reply
  • Tanya

    Looks yummy! Would I be able to substitute freeze dried garlic for regular and so how much?

    · Reply
    • Yes, of course, just put about half the amount (1 tsp).

      · Reply
  • This slow cooker beef looks mega delicious! Love the flavours, so comforting and yummy! Thanks for sharing!

    · Reply
    • Thanks Jess! it definitely is!

      · Reply
  • Mommy

    Will be trying this too! What kind of rice do you use for Plov? Since you introduced me to sushi rice, I’ve been using it instead of basmati, but soon learned that it should not be used as a replacement for every dish that requires basmati rice, as in soaps for example ( too starchy in my opinion). Thanks dear.

    · Reply
    • Well, to be honest I still use sushi rice for plov, just because I don’t like the smell of basmati so much. I rinse out the rice very well before I add it to anything, which rinses out a lot of the starch from the outside. Also, when making plov, do not ever stir it once you add the rice to the pot as this allows the starch to develop or come out and will make the plov mushy.
      But, if you want the rice grains to be less starchy definitely go with basmati or at least jasmine rice.

      · Reply
  • Mom's Dish

    This beef looks so good, I am pinning!!!

    · Reply

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