Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
2 cubanelle or Italian frying peppers, seeded and sliced
1 cup sliced onion
1 (8 oz.) can tomato sauce
1/4 cup tomato paste
1 Tbsp. each olive oil, cider vinegar and minced garlic
1 tsp. ground cumin
1 bay leaf
1/2 tsp. salt
1-1/2 pounds boneless chuck steak
1/3 cup coarsely chopped alcaparrado (we used Goya), or 1/3 cup pimiento-stuffed olives
2 Tbsp. chopped capers
1/3 cup chopped cilantro
Mix all the ingredients except the steak, alcaparrado (pimento-stuffed green olives) and cilantro in a 3-1/2 quart or larger slow-cooker. Top with the steak, turning it over to coat with the mixture.
Cover and cook on low 8-10 hours or until the steak is very tender. Transfer the steak to a cutting board, then remove and discard the bay leaf. Tear the steak in shreds using the two-forks method, then return the shreds to the cooker and stir in the alcaparrado and chopped cilantro. Serve immediately.
Recipe from Womans Day magazine.