Corned Beef and Peppers (Caribbean)

A classic corned beef recipe, using canned corned beef as it's done in the Caribbean. In under 15 minutes, you'll have a tasty spicy corned beef dish, ready for rice, roti, bread or even crackers.

1 can corned beef
1 medium tomato, chopped
1 medium onion, sliced
¼ bell pepper, thinly sliced
1 habanero pepper, sliced
½ tsp. black pepper, freshly ground
¼ cup ketchup
1 tsp. Worcestershire sauce

Normally, the vegetables are not used like this in its original form, but using up the stuff you have in the fridge to reduce waste.

Heat a pan on medium heat, then add the corned beef and break it apart. The corned beef itself is very fatty, so basically there’s no real need for oil. Cook for a few minutes until the fat has rendered into the pan.

Toss everything else into the pan with the corned beef. Don’t cover the pan or you’ll risk everything becoming soggy and turn into a “mush”. Cook on medium heat, while stirring for 5-7 minutes.

Serve with sliced cucumber on the side and some rice. This can also be enjoyed on sandwiches, as a topping for crackers, roti, sliced bread, even stuffed in pitas.

Makes 4 servings.

Nutritional Information:
Calories 245 | Fat 12.8 g | Saturated Fat 5.3 g | Trans Fat 0.0 g | Cholesterol 73.1 mg | Carbohydrates 7.2 g | Fiber 1.6 g | Sugars 2.9 g | Protein 24.1 g | Sodium 771.6 mg | Vitamin D 0.2 µg | Calcium 40.2 mg | Iron 2.3 mg | Potassium 293.5 mg