Steak and Cheese Stuffed Peppers

Steak and Cheese Stuffed Peppers

What’s not to love about meaty, gooey cheese filled bites of deliciousness contained in their own edible cup of yum. Am I right?

These peppers are stuffed full of steak, cheddar cheese, rice, onions, and a handful of spices.

You know…when “Stuffed Pepper Saturday” takes off you’ll be ahead of the game with these babies—just sayin’.

What do you eat with steak and cheese stuffed peppers? My husband ate them with zucchini sauteed in butter. I ate mine with eggs scrambled in butter. Am I saying you should cook something in butter? Perhaps. A side salad is also a solid choice.

Red Pepper. Yellow Pepper. Green Pepper. Go!

The difference between bell peppers comes down to how ripe they are. Green peppers are the least ripe. They’re taken off of the vine at the earliest point – which is why they tend to cost less at the grocery store. Green turns to yellow, yellow turns to orange—and then a gorgeous, ruby red bell pepper is ready to be harvested.

Ham and Cheese Stuffed Peppers Recipe Here!

Print Recipe

Steak and Cheese Stuffed Peppers

Course

Main Dish

Cuisine

American

Keyword

Stuffed Peppers

Prep Time

20 minutes

Cook Time

40 minutes

Servings

peppers

Ingredients

• 1 - 1/2 lbs beef round cut into bite sized pieces
• 1/2 cup vidalia onoin diced
• 1/2 cup rice uncooked
• 1 cup chicken broth
• 4 tbsp olive oil divided
• 6 bell peppers red, orange, or yellow
• 1 tsp lemon pepper
• 1 tsp Lawry's seasoned salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 cups shredded cheddar

Course Main Dish Cuisine American Keyword Stuffed Peppers Prep Time 20 minutes Cook Time 40 minutes Servings peppers Ingredients 1 - 1/2 lbs beef round cut into bite sized pieces 1/2 cup vidalia onoin diced 1/2 cup rice uncooked 1 cup chicken broth 4 tbsp olive oil divided 6 bell peppers red, orange, or yellow 1 tsp lemon pepper 1 tsp Lawry's seasoned salt 1 tbsp garlic powder 1 tbsp onion powder 2 cups shredded cheddar

Instructions

1. Cook rice in chicken broth; set aside.
2. In a large skillet or frying pan, saute beef and onions in 1 tablespoon of olive oil.
3. Stir rice, lemon pepper, garlic powder, onion powder, and salt into beef and onion mixture.
4. Slice the tops off of the bell peppers and clean the seeds out. Keep the tops.
5. Spoon 1/4 cup of filling into hollowed out pepper. Sprinkle with 1 tbsp shredded cheese. Add one more layer of filling and one more layer of cheese. Replace the top and place in a deep casserole dish. - Repeat for each pepper. (Repeat until all peppers have been filled.)
6. Drizzle remaining olive oil all over peppers; sprinkle with salt and pepper.
7. Bake for 40 minutes at 350 degrees.