Here is a quick recipe for peppersteak. The recipe calls for fresh peppers and onion, but if I’m short on time or peppers are way too expensive at the store, I’ll substitute the fresh peppers and onion for a bag of frozen pepper and onion stir-fry mix. If you choose to do this, the directions stay pretty much the same. The only tweaks I’d suggest is to simply coat your pan with cooking spray instead of using olive oil. You may also need to drain off any extra water the veggies make from thawing as they stir-fry. Enjoy!
2 cups hot, cooked rice
Heat oil over medium-high heat in a large skillet. Add bell peppers and onions; cook and stir 6-8 minutes or until vegetables are crisp-tender. Transfer to large bowl; cover to keep warm.
Add meat, garlic and black pepper to skillet; cook and stir 3 minutes. Add soy sauce; cook 1 minute or until meat is done. Stir in barbecue sauce and return vegetables to the pan. Cook 2-3 minutes or until heated through. Serve over rice.
Recipe slightly adapted from the Kraft website. Original recipe: Saucy Peppersteak