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Petite Steaks with Wild Rice Baby Peppers
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Total recipe time: 35 to 40 minutes
Makes 4 servings
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Ingredients
- 2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each), trimmed and cut in half
 *Four beef tenderloin steaks, cut 1 inch thick (about 5 ounces each), may be substituted for top loin steaks. Pan-broil 10 to 13 minutes for medium rare to medium doneness, turning occasionally.
- 1 teaspoon steak seasoning
Stuffed Peppers: - 8 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 6 ounces)
- 1 package (8.8 ounces) herb-seasoned ready-to-serve long grain and wild rice blend
- 1/2 cup chopped green onions
- 1/2 cup frozen thawed chopped spinach, squeezed dry
- 2 tablespoons grated Parmesan cheese
Pan Sauce: - 3/4 cup vegetable broth
- 1/4 cup balsamic vinegar
- 1 tablespoon butter
Instructions
- 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.
*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.
- 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.
- 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.
- Serve steaks with sauce and peppers.
Nutritional Information Per Serving
Nutrition information per serving, using beef top loin steaks: 535 calories; 12 g fat (5 g saturated fat; 4 g monounsaturated fat); 96 mg cholesterol; 1484 mg sodium; 63 g carbohydrate; 6.6 g fiber; 41 g protein; 12.5 mg niacin; 0.7 mg vitamin B6; 1.9 mcg vitamin B12; 8.2 mg iron; 36.5 mcg selenium; 5.9 mg zinc; 119.7 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Nutrition information per serving, using beef tenderloin steaks: 580 calories; 15 g fat (6 g saturated fat; 5 g monounsaturated fat); 113 mg cholesterol; 1494 mg sodium; 63 g carbohydrate; 6.6 g fiber; 46 g protein; 10.6 mg niacin; 0.8 mg vitamin B6; 2.1 mcg vitamin B12; 8.5 mg iron; 42.6 mcg selenium; 6.8 mg zinc; 136.6 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Cook's Notes
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