Petite Steaks with Wild Rice Baby Peppers

Juicy Strip Steaks are served alongside baby bell peppers stuff with rice, spinach and cheese. Finish it all off with a quick pan sauce and dinner is served!

  • 40
    min
  • 4
    SERVINGS
  • 535
    Cal
  • 41 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each), trimmed and cut in half
  • 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

Cooking:

  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.

    Cook's Tip: 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.
  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.

Nutrition Information

Lean Beef

We all know that beef tastes great, but did you know how good it is for you too? A 3 oz. serving of lean beef provides 10 essential nutrients in around 150 calories, less than 10 grams of total fat and less than 95 mg of cholesterol.

Learn More >

Ensuring beef safety, from farm to fork

From farm to fork, everyone plays an important role in beef safety. Safety plays an essential function across the beef lifecycle journey – from the cattle ranches across the U.S., to the meat processing plants, to your kitchen table.

Learn More >

rethink the ranch

Much has changed since the days of cowboys, cattle drives and the Old West. Today, it's more about drones, apps and computers. Join us as we travel across the country talking to real, modern ranchers.

Learn More >

frequently asked questions about beef

We all know beef tastes great – but did you know that beef can be good for you, too? Check out some answers to your most pressing questions when it comes to incorporating beef into a heart-healthy lifestyle.

Learn More >