Taste of Home
Beef-Wrapped Stuffed Peppers
TOTAL TIME: Prep: 40 min. Cook: 6 hours
YIELD: 4 servings.
We love Mexican flavors and spicy foods––and this recipe has it all. Try serving our flank steak-wrapped peppers with rice, beans and sour cream.—Jane Whittaker, Pensacola, Florida
Ingredients
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1 beef flank steak (1 pound)
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1 teaspoon olive oil
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1 small onion, chopped
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3 ounces fully cooked chorizo chicken sausage links or flavor of your choice, chopped
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2 garlic cloves, minced
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5 ounces fat-free cream cheese
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3 tablespoons minced fresh cilantro
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1 tablespoon lime juice
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1/2 teaspoon pepper
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4 poblano peppers
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1/4 cup shredded pepper jack cheese
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1 cup salsa verde
Directions
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1.
Cut steak into four serving-size pieces; pound with a meat mallet to 1/4-in. thickness.
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2.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add sausage; cook and stir 3-4 minutes or until browned. Add garlic; cook 1 minute longer. Remove from heat. Stir in cream cheese, cilantro, lime juice and pepper.
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3.
Cut and discard tops from peppers; remove seeds. Fill each pepper with 1 tablespoon pepper jack cheese and 1/3 cup filling. Wrap a piece of steak around pepper and tie with kitchen string.
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4.
Transfer to a 4-qt. slow cooker coated with cooking spray. Top with salsa. Cook, covered, on low 6-8 hours or until meat is tender.
Nutrition Facts
1 stuffed pepper: 324 calories, 14g fat (6g saturated fat), 81mg cholesterol, 795mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 35g protein.
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