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Pepper-Topped Beef Sandwiches

SUBMITTED BY: Leota Recknor

"Pepper provide a perfect way to perk up a plain roast beef sandwich, I make a platterful of these family favorites for gatherings with our five children and grandkids at our country home in the Ozark hills. --Leota Recknor of Ash Grove, Missouri"
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PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive or canola oil
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon sugar
  • 12 ounces thinly sliced deli roast beef
  • 6 sandwich rolls, split

DIRECTIONS

  1. In a nonstick skillet, saute onion and garlic in oil until tender. Add the red and green peppers, bay leaf, salt and pepper. Cook and stir until peppers are tender, about 10 minutes. Add sugar; cover and simmer for 10-15 minutes or until flavors are blended. Discard bay leaf. Place beef on rolls; top with pepper mixture.

FOOTNOTE

  • Nutritional Analysis: One sandwich equals 325 calories, 8 g fat (2 g saturated fat), 39 mg cholesterol, 546 mg sodium, 39 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1/2 fat.
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