Looking for a dish packed with ingredients you most likely have in your pantry? Then these steak and rice stuffed bell peppers are the perfect dish for you. These fresh bell peppers are filled to the brim with delicious rice, an array of vegetables, and juicy Braveheart steak. These ingredients pair to create this super filling and flavor-packed meal.
Ingredients
2 Braveheart New York Strip Steaks, cubed
4 large bell peppers
1 cup steamed white rice
1 zucchini, diced
1 roma tomato, diced
1 onion, diced
1 cup mushrooms, diced
3 garlic cloves, minced
1 ½ cups mozzarella cheese, grated
Olive oil
Salt and pepper to taste
2 tsp red pepper flakes
1 tsp paprika
Directions
Place the cubed steak in a skillet with olive oil on medium-high heat. Let the steak cook until the outside is browned and the inside is fully cooked. Remove the steak from the skillet and transport to a bowl.
Clean the skillet and add more olive oil along with onion and mushroom. Allow vegetables to cook for 5 minutes before adding garlic, zucchini, and tomatoes. Cook for another 5 minutes and then add steamed rice. Mix well and season with salt, pepper, red pepper flakes, and paprika. Add the cubed steak and turn off the heat and set aside.
Cut the tops off of the bell peppers and remove all the seeds and veins from the inside until it is hollow.
Add a hefty spoonful of meat and vegetable mixture to the inside of the bell peppers. Top with a generous amount of mozzarella cheese and add to a baking pan with 1 inch of water in the bottom.
Cover with foil and cook in the oven for 30 minutes at 375F. After 30 minutes, remove the foil and cook for another 15 minutes.
Let cool and enjoy!
If you enjoyed this recipe, try Braveheart Ground Beef Wellington, or check out our beef cut guide.