Low Carb Recipes for the Low Carb Lifestyle

Thursday, May 24, 2012

Crockpot Beef and Peppers

Crockpot Beef and Peppers
Of course this is very fajita tasting, what with the peppers, onions, beef, seasoning, etc.  The texture is different though since the meat is cooked in the crockpot vs grilled so I just couldn't call it fajitas with a straight face.  The juice is sooooo good that I ate this as a soup, ladling some of the broth into my bowl.  I garnished with a big dollop of sour cream to give my soup a wonderful creaminess.  Feel free to add whatever condiments you would normally use for fajitas and throw into the bowl.  This made tons of food, which is great for lunch the next day. *INDUCTION FRIENDLY*

6 servings
4 net carbs per serving

1 1/2 to 2 pound beef flank or loin
1 can of diced tomatoes with green chili-undrained (Walmart Great Value had less carbs than Rotel, read the labels)
2 garlic cloves, minced
2 tsp ground coriander
2 tsp ground cumin
2 tsp chili powder
2 TBSP chopped cilantro
1 tsp salt
1/2 onion, sliced
1 bag frozen sliced pepper slices (or 1 green, red and yellow

Slice steak across the grain.  Throw in crockpot with everything except peppers and onions.  Cook on low for 6 or 7 hours.  Throw in peppers and onions.  Cook on low for another 1-2 hours.  Serve with your favorite garnishes.


  1. We LOVE this recipe and make it almost every week! Helps to satisfy our craving for Mexican!

    1. I'm so glad you are enjoying! It would be fabulous ladled over some chopped cauliflower for that "sort-of rice" affect.

  2. Mine didn't get soupy at all, it dried up in fact :( I loved the flavor, though! I added anither can of rotel and some beef broth just so we could still eat it..I want it to turn out like the pic cause it looks so delicious! What do you think could have been the problem?