Meat Lovers Stuffed Peppers

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4-6

Ingredients: 
  • 1 pound thinly sliced lean steak, such as sirloin or round steak
  • 1 tablespoon soy sauce
  • 4 large bell or poblano peppers, any color, halved lengthwise, seeds and cores removed
  • 1 tablespoon olive oil plus more for peppers
  • 1 large yellow onion, peeled, halved, and sliced ¼ inch crosswise
  • 1 8-ounce container sliced mushrooms
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • cayenne and black pepper to taste
  • 1 tablespoon Worcestershire sauce
  • 8 slices melting cheese (provolone, mozzarella, asadera)

Meat Lover's Stuffed Peppers

Meat Lover's Stuffed Peppers

Click image to enlarge

 

Method: 

Preheat oven to 375ºF.

Toss steak with soy sauce and set aside for 30 minutes, stirring occasionally.

Arrange peppers on a baking sheet, cut side up, and brush with a light coat of olive oil. Bake until tender but still holding their shape, about 30 minutes.

Meanwhile, heat remaining tablespoon olive oil in a skillet over medium-high heat. Add onion and cook, stirring to break up rings, until onion is beginning to brown, about 8 minutes. Add mushrooms and cook, stirring, until most of the water released by the mushrooms has evaporated and mushrooms are soft, about 8 minutes. Add garlic and cook 1 minute; add marinated steak and any pan juices and cook, stirring, until steak is just cooked through, 3 to 5 minutes. Remove from heat and add thyme, cayenne, black pepper, and Worcestershire; taste and adjust seasoning.

Set broiler to high with a rack positioned about 5 inches from the heat source.

Divide meat mixture among roasted pepper halves and top evenly with cheese. Broil, watching carefully, until cheese is melted and beginning to brown, 2 to 3 minutes. Serve at once.

 

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