A tomato-free beef kaldereta made with loads of sweet bell peppers and rich coconut milk, simmered until tender and finished with a fresh crunch and briny olives.
Traditional kaldereta relies on tomatoes for its flavor, but in this version, bell peppers take the lead. Most of the peppers are sautéed early to draw out their natural sweetness, while the rest are stirred in at the end for contrast and crunch. Coconut milk rounds everything out with a subtle richness. The result still tastes unmistakably like kaldereta—just tilted toward sweetness, aroma, and a creamier finish.
We don't just copy random recipes. We taste test every single one.
Easily search and save your favorites.
Chefs develop our food with techniques made easy for home cooks.
