Sirloin Stuffed Peppers Recipe
Ingredients:
- 4 large bell peppers
- 1 tablespoon olive oil
- 1/2 Vidalia onion, finely chopped
- 2 cloves garlic, minced
- 2 12oz Hunter Cattle Sirloin or Ribeye (Find it here)
- 1 teaspoon FreshJax Himalayan Pink Salt or sea salt (Find it here)
- 1/2 teaspoon FreshJax Cracked black pepper (Find it here)
- 1 teaspoon FreshJax Italian seasoning (Find it here)
- 1 cup rice, cooked (white or brown) (Find it here)
- 1 cup tomato sauce (plus extra for serving)
- 1/2 cup chopped tomatoes (optional)
- 1 cup shredded cheese, (Cheddar, Asiago or Parmesan) (Find it here)
- 1/2 cup water (for the baking dish)
Optional Ingredients:
- Chopped vegetables (e.g., mushrooms, zucchini)
- Cajun seasoning or Red pepper flakes (for a spicy kick) (link)
- Fresh Parsley for garnish
- Pork Rinds
- Grass fed butter
- Substitute rice with zucchini for a healthier option
Instructions: Step 1
Preheat Oven and Prepare Peppers:
Preheat your oven to 375 degrees F (190 degrees C).
Wash the peppers, cut off their tops, and remove the seeds and membranes.
Cook the Filling:
Heat olive oil in a skillet over medium heat. Add chopped onions and garlic, sauté until they are soft.
Season with salt, pepper, and Italian seasoning.
Mix in the cooked rice and 1 cup of tomato sauce.
Stir until everything is well combined.
Step 2: Stuff the peppers
Arrange the cleaned peppers in a baking dish. Spoon the rice stuffing mixture into each pepper, pressing down until 1/2 way or 2/3rds of the way leaving room to add the sirloin later.
Place your shredded cheese of choice on top of the stuffing but be sure to not fill up the pepper.
Pour 1/2 cup of water into the bottom of the dish (to help the peppers steam) and cover loosely with aluminum foil.
Bake in the preheated oven for 20-25 minutes, then remove the foil. You want to make sure not to overcook the peppers.
Step 3: Protien
We are using a Sirloin from Hunter Cattle for this recipe. If you want a more tender cut of beef, you can opt for a Ribeye.
Heat your skillet with olive oil or another cooking oil for high temperature cooking.
Place your Sirloin in the pan and cook until the steak is medium rare at 130-135 degrees.
Place to the side and let your steak rest for 5-7 minutes before cutting it into 1/2 inch cubes.
Step 4: Cut & Bake
Now that your steak has had a chance to rest, slice it into cubes and place into your peppers filling up the rest of the empty space on top of your stuffing. It’s ok if you end up creating a steak mountain.
Bake uncovered for another 12-20 minutes. Depending on how hot and fast your oven bakes will determine how long to leave it in for. If you prefer a softer bell pepper and a more well done steak, then you can choose to go for the 20 mins.
Serve
Let the peppers cool for a few minutes before serving.
Serve with the crispy okra chips as a topping or even pork rinds if you’re out of okra and feeling adventurous and still want some texture.
Additional tomato sauce can be warmed up and drizzled over the top as well.
Garnish with fresh chopped Italian parsley if desired.
Suggestions & Storage
Serving Suggestions:
Serve hot, ideally with a side of ciabatta toasted or a light salad.
Storage:
Leftover stuffed peppers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
Reheat in the microwave or in the oven until heated through.
Enjoy crafting this classic dish that’s sure to satisfy any appetite, whether at a casual family dinner or a special occasion.
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