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Steak and Cheese Stuffed Peppers

A cozy family favorite featuring bell peppers stuffed with a savory mixture of steak, cheese, and spices, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Stuffed Peppers
  • 4 large large bell peppers any color you prefer
  • 1 pound flank steak, diced into small pieces beef, chicken, or tofu can work too
  • 1 cup cooked rice quinoa or cauliflower rice for a lighter option
  • 1 cup shredded cheese mix cheddar, mozzarella, or pepper jack for a kick
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes canned is fine, but fresh can really elevate it
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • for garnish Fresh parsley or cilantro optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds. Rinse and set upright in a baking dish.
Cooking Filling
  1. In a skillet over medium heat, sauté diced onion until translucent.
  2. Add garlic, cooking for another minute until fragrant, then toss in the steak. Season with chili powder, salt, and pepper; cook until steak is browned.
  3. In a large bowl, mix the cooked steak mixture with rice, diced tomatoes, and half of the shredded cheese until well combined.
Stuffing and Baking
  1. Spoon the filling generously into each bell pepper, packing it in tightly. Top with remaining cheese.
  2. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.
Serving
  1. Let the peppers rest for a few minutes. Garnish with fresh parsley or cilantro before serving.

Notes

For variations, consider adding jalapeños for spice, using black beans for a meat-free option, or experiment with different cheeses.