Stuffed Bell Pepper with Pepper Steak Recipe | A Flavor-Packed Twist on a Classic! By Chef Bae

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while maintaining flavor.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella cheese

Low-fat cheese reduces calories while still melting well.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories and can be made easily.

rice

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa adds protein while couscous can be a budget-friendly alternative.

Wash the bell peppers and pat them dry.

Cut the tops off the bell peppers and remove the seeds.

Microwave garlic and herb butter for 20 seconds to soften it.

Spread butter inside the bell peppers and on the outside.

Place the bell peppers in a baking dish and bake at 350°F for 20-25 minutes until softened.

Dice the onion and set aside with the bell pepper tops.

Boil water in a pot and cook the rice according to package instructions.

In a bowl, combine the diced onion, bell pepper tops, and other vegetables.

Sauté half of the vegetable mixture in a skillet with 1 tablespoon of butter for about 5 minutes.

Add garlic and Chef Bay all-purpose seasoning to the skillet.

Add the cooked rice to the sautéed vegetable mixture and mix until well combined.

Wash the beef in cool water and season it with Chef Bay seasoning and smoked paprika.

In the skillet, add herb butter, the remaining bell pepper mixture, and the beef, cooking until the beef is tender.

Make gravy by mixing beef broth, flour, Worcestershire sauce, and soy sauce in a measuring cup.

Pour the gravy into the skillet with the meat and vegetables and simmer on medium-low heat.

Line the baked bell peppers in a dish and fill them with the rice and meat mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary