Cook the beef with the oil in a hot pan for about 15 minutes or until browned.
Skin the tomatoes by cutting a cross into the top and bottom and pouring boiling water over them. The skins will shrink back and can be peeled off. Dice them, removing the seeds.
Add the tomatoes and red peppers to the pan, seasoning to taste. Cook for another 10 minutes until the peppers are softened