Slow Cooker Cuban Braised Beef and Peppers

By ltrodrigu

Weight Watchers Points = 12 per serving

Ingredients

• 2 teaspoons olive oil, divided
• 2 red bell peppers, sliced 1/2 inch thick
• 1 onion, cut into 8 wedges
• 1-1/2 pounds flank steak, cut crosswise into thirds
• 1 28-ounce can diced tomatoes, drained
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• kosher salt
• freshly ground black pepper
• 1 cup long-grain white rice
• 1 avocado, sliced
• 1/4 cup fresh cilantro leaves

Preparation

Step 1

In large skillet over medium-high heat, heat 1 teaspoon olive oil. Cook peppers and onion until soft. Remove and set aside. Add another teaspoon olive oil and brown beef on all sides. Remove and set aside.Set aside.

In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.

Twenty-five minutes before serving, cook the rice according to the package directions.

Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.