My brother showed me this 4 ingredient trick for dinner. Wrap them up and stack them high for the easiest meal ever.

This slow cooker 4-ingredient beef and bell pepper packets recipe is one of those weeknight miracles my brother taught me. You literally wrap everything up in foil, stack the packets high in the slow cooker, drizzle a little olive oil on top, and walk away. A few hours later, you’ve got tender, flavorful beef and sweet peppers with almost no cleanup. It’s perfect for busy days, kids’ activity nights, or anytime you want a home-cooked meal without hovering over the stove.

Serve these beef and bell pepper packets right out of the slow cooker—carefully open the foil and slide the contents over steamed rice, buttered egg noodles, or mashed potatoes to soak up the juices. Add a simple green salad or steamed broccoli on the side if you want a little extra veg. For a fun, hands-on dinner, tuck the beef and peppers into warm tortillas with shredded cheese. Keep some crusty bread nearby for anyone who wants to mop up every last bit of the savory juices.

Servings: 4

1 1/2 pounds beef stew meat, cut into bite-size chunks

Spray the inside of your slow cooker lightly with cooking spray or rub with a bit of olive oil to make cleanup easier.

In a large bowl, combine the beef stew meat, sliced bell peppers, Italian salad dressing, and 2 tablespoons olive oil. Toss well so the beef and peppers are evenly coated.

Tear off 4 large sheets of heavy-duty aluminum foil, each about 12–14 inches long. If using regular foil, double-layer each sheet so the packets don’t tear.

Divide the beef and bell pepper mixture evenly among the foil sheets, piling it into the center of each sheet.

Fold each foil sheet up into a sealed packet: bring the long sides up and over the filling, fold them together tightly, then roll and crimp the ends to keep all the juices inside.

Place the foil packets upright or slightly on their sides in the slow cooker, stacking them one on top of another like little wrapped bundles. It’s fine if they’re snug; just make sure they’re sealed well.

Drizzle a light thread of olive oil over the tops of the foil packets to match that glossy look and help conduct heat over the surface.

Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the beef is very tender and the peppers are soft.

When ready to serve, carefully lift the packets out with tongs. Open each packet slowly, watching for hot steam, and either serve straight from the foil or slide the beef and peppers (and all the juices) onto plates or over your chosen side.

For picky eaters, you can make separate packets so everyone gets what they like: keep one packet mostly beef with just a few peppers, and another loaded with peppers for the veggie lovers. If your family doesn’t care for Italian dressing, swap it for a bottled balsamic vinaigrette or a simple mix of 1/2 cup beef broth and 1/2 cup barbecue sauce (still keeping it to four ingredients total). Use different bell pepper colors to make the packets more fun and appealing to kids—let them pick which colors go in “their” packet. For a leaner option, substitute sliced chicken breasts or thighs for the beef and cook on LOW for about 4–5 hours, checking for doneness. If you like a little heat, add a pinch of red pepper flakes to the bowl when tossing the beef and peppers. These packets also work well for meal prep: cook, cool slightly, then store each packet in the fridge for up to 3 days; reheat in the oven or back in the slow cooker on warm. And if you’re feeding a crowd, you can easily double the recipe—just keep stacking the foil packets high in the slow cooker, making sure the lid still fits snugly.