1. Recipes
  2. Petite Steaks with Wild Rice Baby Peppers

Petite Steaks with Wild Rice Baby Peppers

Juicy Strip Steaks are served alongside baby bell peppers stuff with rice, spinach and cheese. Finish it all off with a quick pan sauce and dinner is served!

Cook Mode

Ingredients:

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

Cooking:

  1. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, in 8x8-inch glass baking dish or 10-inch round microwave-safe plate. Combine rice, spinach, green onions and cheese in large bowl. Spoon mixture into pepper halves. Cover and microwave on HIGH 4 to 6 minutes or until peppers are crisp-tender and filling is hot. Let stand 2 minutes. Keep warm.
    2. Cook's Tip: Conventional Method: Combine 3/4 cup quick-cooking long grain and wild rice blend, 3/4 cup broth and green onion in medium saucepan; cook according to rice package directions or until broth is absorbed, about 15 minutes. Add 1 cup chopped fresh spinach leaves to pan; cover and let stand 5 minutes or until spinach is wilted. Stir in cheese. Spoon mixture evenly into pepper halves. Place into 8X8 or 7X11-inch glass baking dish. Cover with aluminum foil. Bake in 350°F oven 20 to 25 minutes or until peppers are tender and filling is hot.
  2. Meanwhile, press steak seasoning evenly onto steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145°F) for medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
  3. Add broth and vinegar to same skillet; cook and stir until browned bits attached to skillet are dissolved. Increase heat; bring to a boil. Cook 3 to 4 minutes or until liquid is reduced to about 1/4 cup. Remove from heat. Stir in butter; whisk until melted.
  4. Serve steaks with sauce and peppers.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!