Steak stuffed peppers
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 337.9
- Total Fat: 22.8 g
- Cholesterol: 80.3 mg
- Sodium: 255.7 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 2.0 g
- Protein: 25.7 g
View full nutritional breakdown of Steak stuffed peppers calories by ingredient
Introduction
Bell pepper stuffed with sauteed vegetables and baked with melted mozzarella on top Bell pepper stuffed with sauteed vegetables and baked with melted mozzarella on topNumber of Servings: 8
Ingredients
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4 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
16 oz Beef, top sirloin
1 cup Spinach, cooked
1.5 cup pieces Mushrooms, cooked
2 tbsp Amish butter/ 1 tbsp. (by 65SLIMMER)
5 tbsp Extra Virgin Olive Oil
8 slices Mozzarella Cheese, whole milk
Tips
I sauteed the vegetables separately but you can certainly saute them together to save time.
Directions
Cut steak into thin strips and saute in butter. Saute about 3 cups of spinach in olive oil and saute sliced mushrooms also in olive oil. Season with Salt, Pepper, Oregano, Rosemary and Thyme to taste. Meanwhile clean out halve and boil 4 bell peppers for 5 minutes.
Lay bell peppers out on a baking sheet or pan. Combine Steak, Spinach and Mushroom and stir together. Fill each pepper half with the meat and vegetable mixture and top with a slice of mozzarello or provolone cheese.
Bake under broiler for 5 to 7 minutes until the cheese is melted and slightly browned. Then serve.
Serving Size: Makes 8 stuffed pepper cup halves
Number of Servings: 8
Recipe submitted by SparkPeople user CTEMPORADO.
Lay bell peppers out on a baking sheet or pan. Combine Steak, Spinach and Mushroom and stir together. Fill each pepper half with the meat and vegetable mixture and top with a slice of mozzarello or provolone cheese.
Bake under broiler for 5 to 7 minutes until the cheese is melted and slightly browned. Then serve.
Serving Size: Makes 8 stuffed pepper cup halves
Number of Servings: 8
Recipe submitted by SparkPeople user CTEMPORADO.