Petite Steaks with Wild Rice Baby Peppers
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 704
- Total Fat
- 33
- Saturated Fat
- 13
- Carbohydrates
- 66
- Dietary Fiber
- 5
- Sugar
- 15
- Protein
- 35
- Cholesterol
- 115
- Sodium
- 1082
- Total: 40 min
- Cook: 40 min
Ingredients
2 boneless beef top loin (strip) steaks, 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
Directions
- 1. 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.
- 2. 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 degrees F) for medium (160 degrees F) doneness, turning occasionally. Remove to platter; keep warm.
- 3. 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.
- 4. Serve steaks with sauce and peppers.
- Nutrition information per serving, using beef top loin steaks: 535 calories; 12 g fat (5 g saturated fat; 4 g monounsaturated fat); 96 mg cholesterol; 1484 mg sodium; 63 g carbohydrate; 6.6 g fiber; 41 g protein; 12.5 mg niacin; 0.7 mg vitamin B6; 1.9 mcg vitamin B12; 8.2 mg iron; 36.5 mcg selenium; 5.9 mg zinc; 119.7 mg choline.
- This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
- Nutrition information per serving, using beef tenderloin steaks: 580 calories; 15 g fat (6 g saturated fat; 5 g monounsaturated fat); 113 mg cholesterol; 1494 mg sodium; 63 g carbohydrate; 6.6 g fiber; 46 g protein; 10.6 mg niacin; 0.8 mg vitamin B6; 2.1 mcg vitamin B12; 8.5 mg iron; 42.6 mcg selenium; 6.8 mg zinc; 136.6 mg choline.
- This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.