Steak and Cheese Stuffed Peppers

Steak and Cheese Stuffed Peppers Black Pepper and Salt

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?

Steak and Cheese Stuffed Peppers Rice Onion

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’.

#stuffedpeppersaturday

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.


Bell Pepper Facts

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
Steak and cheese Stuffed Peppers
Course Main Dish
Cuisine American
Keyword Stuffed Peppers
Prep Time 20 minutes
Cook Time 40 minutes
Servings
peppers
Ingredients
Course Main Dish
Cuisine American
Keyword Stuffed Peppers
Prep Time 20 minutes
Cook Time 40 minutes
Servings
peppers
Ingredients
Steak and cheese Stuffed Peppers
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.

1 Comment

  1. These just look sensational and will be just perfect for weekday dinners! My Dad is just going to love these as he loves meat and peppers but I think I may add a bit of chilli – we like things a bit spicy in our house. Thank you !

Leave a Reply

Your email address will not be published. Required fields are marked *