Four Pepper Steak

• 14 servings (so adjust for smaller)
• 1 yellow pepper, sliced into 1/4" thick strips
• 1 red bell pepper, sliced into 1/4" thick strips
• 1 orange bell pepper, sliced into 1/4" thick strips
• 1 green bell pepper, sliced into 1/4" thick strips
• 2 garlic cloves, sliced
• 2 large onions, sliced thinly
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 bay leaf
• 3 lb flank steak cut into 1/4-1/2" thick slices across the grain
• salt
• 1 14.5 oz can low-sodium diced tomatoes in juice
• jalapeño chilies- optional

1. Place the bell peppers, onions, garlic, cumin, oregano, and bay leaf in the slow cooker.
2. Stir gently to mix
3. Put steak slices on top 
4. Season with salt
5. Spoon tomatoes and juice over the top and sprinkle with jalapeño peppers if desired
6. Cover and cook on low for 5-8 hours and check after five to see if the meat is tender; if not keep cooking until it is, but not dry
7. Remove bay leaf and serve.

14 servings