By Grocery List Plus Editorial Staff | Published on June 4, 2026

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Bully Beef

Serves 2

399 cal · 10 min

Bully Beef

Recipe GLPRaa22c0f8f2bcf8

4.3(1)
Caribbean
Main Course
10 min
399 cal
Servings: 2
Stovetop
SNAP eligible

A quick and flavorful Caribbean-inspired dish featuring tender corned beef combined with sautéed vegetables and aromatic thyme. This one-pan meal comes together in just 10 minutes and delivers bold, savory flavors perfect for a satisfying main course.

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Ingredients

1 tin (12 oz) corned beef, drained and broken into chunks

1 clove garlic, minced

1 yellow onion, diced

1 Scotch bonnet pepper, seeded and minced

1/2 red bell pepper, diced

1 tomato, diced

1 sprig fresh thyme

3 tablespoons water

Directions

  1. Heat a large skillet over medium-high heat. Add the drained corned beef and cook, stirring occasionally, for about 2 minutes to warm and lightly brown the meat.

  2. Add the minced garlic and diced onion to the skillet. Cook for about 2 minutes, stirring frequently, until the onion begins to soften and become translucent.

  3. Stir in the minced Scotch bonnet pepper and diced bell pepper. Continue cooking for 1 minute, stirring constantly, to release the pepper flavors.

  4. Add the diced tomato, fresh thyme sprig, and water to the skillet. Stir well to combine all ingredients.

  5. Simmer for 2-3 minutes, stirring occasionally, until the vegetables are tender and the liquid is mostly absorbed. The thyme will infuse the dish with its aromatic flavor.

  6. Remove the thyme sprig, season to taste with additional salt and pepper if desired, and serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4.25

Corned beef and peppers is a fast, cheap weeknight dish that plays well with the canned or jarred corned beef stocked everywhere in Charlotte—Harris Teeter, Food Lion, Publix, all of them carry it for under $3. The 10-minute claim is honest for a two-person stovetop hash, though you'll want to dice peppers and onions in advance if you're truly pressed. The scotch bonnet pepper is the one caveat: it's a Caribbean fixture but not routine at standard chains, so plan a stop at a Latin market in the Charlotte area or substitute a habanero from the international aisle at Harris Teeter or Kroger, which softens the heat profile slightly. It reheats well and scales easily, making it solid for Monday-night leftovers or a light dinner for two.

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