Petite Steaks with Wild Rice Baby Peppers --
  • Total Recipe Time: 35 to 40 minutes
  • Makes 4 servings


  1. 2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each), trimmed and cut in half
  2. 1 teaspoon steak seasoning
Stuffed Peppers:
  1. 8 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 6 ounces)
  2. 1 package (8.8 ounces) herb-seasoned ready-to-serve long grain and wild rice blend
  3. 1/2 cup chopped green onions
  4. 1/2 cup frozen thawed chopped spinach, squeezed dry
  5. 2 tablespoons grated Parmesan cheese
Pan Sauce:
  1. 3/4 cup vegetable broth
  2. 1/4 cup balsamic vinegar
  3. 1 tablespoon butter


  1. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, in 8x8-inch glass baking dish or 10-inch round microwave-safe plate. Combine rice, spinach, green onions and cheese in large bowl. Spoon mixture into pepper halves. Cover and microwave on HIGH 4 to 6 minutes or until peppers are crisp-tender and filling is hot. Let stand 2 minutes. Keep warm.
  2. Meanwhile, press steak seasoning evenly onto steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145°F) for medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
  3. Add broth and vinegar to same skillet; cook and stir until browned bits attached to skillet are dissolved. Increase heat; bring to a boil. Cook 3 to 4 minutes or until liquid is reduced to about 1/4 cup. Remove from heat. Stir in butter; whisk until melted.
  4. Serve steaks with sauce and peppers.
  • Test Kitchen Tips
  • Conventional Method: Combine 3/4 cup quick-cooking long grain and wild rice blend, 3/4 cup broth and green onion in medium saucepan; cook according to rice package directions or until broth is absorbed, about 15 minutes. Add 1 cup chopped fresh spinach leaves to pan; cover and let stand 5 minutes or until spinach is wilted. Stir in cheese. Spoon mixture evenly into pepper halves. Place into 8X8 or 7X11-inch glass baking dish. Cover with aluminum foil. Bake in 350°F oven 20 to 25 minutes or until peppers are tender and filling is hot.
Comments (0)
Usage Guidelines.