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Trim meat and cut into 1- to 1-1/2-inch chunks; sprinkle with paprika. Heat oil in a 12-inch skillet over medium-high heat. Add meat; brown 5 minutes or to desired doneness. Remove from pan; keep warm.
Meanwhile, drain roasted peppers, reserving liquid. Cut up roasted peppers. Measure 1/2 cup of the reserved liquid (if needed, add enough water to equal 1/2 cup). Add peppers and the liquid to the pan. Add barbecue sauce. Cook, uncovered, for 5 to 10 minutes, stirring frequently until sauce is slightly thickened. Return meat to the pan; heat through.
Sprinkle with parsley to serve.