Petite Steaks with Wild Rice Baby Peppers

Yield: 4 servings

Total: 40 min Cook: 40 min

Nutritional Analysis Per Serving

Serving Size: 1 of 4 servings

Calories: 704
Total Fat: 33 g
Saturated Fat: 13 g
Carbohydrates: 66 g
Dietary Fiber: 5 g
Sugar: 15 g
Protein: 35 g
Cholesterol: 115 mg
Sodium: 1082 mg

Ingredients

Steaks:

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

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Instructions

Slice bell peppers in half lengthwise; remove seeds and membranes, but leave the stem intact. Arrange peppers, cut-sides up, in an 8x8-inch glass baking dish or on a 10-inch round microwave-safe plate. Mix together rice, spinach, green onions, and cheese in a large bowl. Spoon the mixture into each pepper half. Cover and microwave on HIGH for 4 to 6 minutes, or until peppers are crisp-tender and filling is heated through. Let stand for 2 minutes. Keep warm.
While peppers are cooking, evenly coat steaks with steak seasoning. Heat a large nonstick skillet over medium heat until hot. Place steaks in the skillet; cook for 11 to 14 minutes for medium rare (145F) or until desired doneness, turning occasionally. Transfer steaks to a platter and keep warm.
Pour vegetable broth and balsamic vinegar into the same skillet; cook and stir until the browned bits from the bottom of the pan are loosened. Increase heat and bring to a boil. Simmer for 3 to 4 minutes, or until the liquid is reduced to about 1/4 cup. Remove from heat and stir in butter, whisking until melted.
Serve steaks with the pan sauce and stuffed peppers.

Detailed Nutrition

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.

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.

Fire up your kitchen for this irresistible dish: tender petite steaks paired with vibrant, wild rice-stuffed baby peppers and a glossy balsamic pan sauce. It's a quick 40-minute feast packed with flavor and nutritionperfect for wowing weeknight dinners!