Steak Stuffed Peppers Recipe

Savory steak highlights this elevated appetizer, with a just enough kick to tickle customers’ palates. Halved red peppers provide the edible vessel for the bold, saucy rice mixture. Melty Jack cheese is melted on top to tame the heat.

Prep Time: 10 min. | Cook Time: 30 min.

Ingredients

Serving Amount: 8 servings

Amount	Main Ingredients
8 oz.	The Original Steak-EZE® BreakAway® Beef Steak, Lightly Marinated, 4 oz
2 Tbsp.	Olive Oil
4 Ea.	Large Red Bell Peppers, cores removed
1 Ea.	Medium Yellow Onio, diced
2 Ea.	Garlic Cloves, minced
2 Tbsp.	Tomato Paste
1 tsp.	Chili Flakes (Optional)
1 tsp.	Dried Thyme
1 Cup	Cooked Rice
1 Can	16 Oz. Diced Tomatoes
1 Cup	Shredded Monterrey Jack
1/4 Cup	Chopped Parsley, for garnish

Directions

Step 1: Heat the oven to 400 degrees.

Step 2: Cut the peppers in half and remove the core. Arrange them snuggly cut-side up in a baking dish.

Step 3: Meanwhile, prepare the filling.

Step 4: Heat olive oil in a large skillet over medium-high heat then add the beef slices, cooking about one minute per side, then breaking into pieces using a spatula.

Step 5: Add the onions and garlic then stir in the tomato paste, chili flakes, thyme, salt and black pepper.

Step 6: Stir in cooked rice and tomatoes and let simmer until liquid has reduced, about 5 minutes.

Step 7: Divide the beef mixture among the peppers and top with cheese.

Step 8: Bake for 30 minutes and serve warm with sprinkles of parsley.