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 -
540
Cal -
41 g
Protein
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:
-
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. -
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.
Nutrition:
535 CALORIES
0 % *
5g SAT FAT
0 % DV **
41g PROTEIN
0 % DV
8.2 mg IRON
0 % DV
5.9 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using top loin steaks: 535 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 96 mg Cholesterol; 1484 mg Sodium; 63 g Total Carbohydrate; 6.6 g Dietary Fiber; 41 g Protein; 8.2 mg Iron; 12.5 mg NE Niacin; 0.7 mg Vitamin B6; 1.9 mcg Vitamin B12; 5.9 mg Zinc; 36.5 mcg Selenium; 119.7 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
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