Petite Steaks With Wild Rice Baby Peppers
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
47
Spice
61
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Green Onion (chopped)2 tbsps
Grated Parmesan Cheese3 cup
Vegetable Broth1 cup
Balsamic Vinegar1 tbsp
ButterDirections:
1
Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem
2
Place peppers, cut-sides up, in 8x8-inch glass baking dish or 10-inch round microwave-safe plate
3
Combine rice, spinach, green onions and cheese in large bowl
4
Spoon mixture into pepper halves
5
Cover and microwave on HIGH 4 to 6 minutes or until peppers are crisp-tender and filling is hot
6
Let stand 2 minutes
7
Keep warm
8
Meanwhile, press steak seasoning evenly onto steaks
9
Heat large nonstick skillet over medium heat until hot
10
Place steaks in skillet; cook 11 to 14 minutes for medium rare (145 degrees F) for medium (160 degrees F) doneness, turning occasionally
11
Remove to platter; keep warm
12
Add broth and vinegar to same skillet; cook and stir until browned bits attached to skillet are dissolved
13
Increase heat; bring to a boil
14
Cook 3 to 4 minutes or until liquid is reduced to about 1/4 cup
15
Remove from heat
16
Stir in butter; whisk until melted
17
Serve steaks with sauce and peppers
18
Nutrition information per serving, 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
19
6 g fiber; 41 g protein; 12
20
5 mg niacin; 0
21
7 mg vitamin B6; 1
22
9 mcg vitamin B12; 8
23
2 mg iron; 36
24
5 mcg selenium; 5
25
9 mg zinc; 119
26
7 mg choline
27
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline
28
Nutrition information per serving, 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
29
6 g fiber; 46 g protein; 10
30
6 mg niacin; 0
31
8 mg vitamin B6; 2
32
1 mcg vitamin B12; 8
33
5 mg iron; 42
34
6 mcg selenium; 6
35
8 mg zinc; 136
36
6 mg choline
37
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline