Steak and Cheese Stuffed Peppers
These Steak and Cheese Stuffed Peppers are loaded with shaved steak and creamy Italian-seasoned cheese filling. Make them when you want a secretly better-for-you comfort food meal that is ready in 35 minutes, family-friendly, and downright delicious!
Servings: 6 servings
Ingredients
- 3 red bell peppers
- 1 cup ricotta cheese
- ½ cup shaved parmesan cheese
- 1 tablespoon Italian seasoning
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon red pepper flakes
- 1 cup chopped spinach
- 2 tablespoons minced garlic
- 1 lb shaved steak
- 1 teaspoon cinnamon
Notes
Storage Directions:
- Refrigerating: Once cooled to room temperature, transfer the stuffed peppers to an airtight container and store in the refrigerator for up to 5 days.
- Freezing: Assembled peppers can be frozen cooked or uncooked in a freezer-safe container for up to 3 months. Defrost the peppers overnight before reheating. Warm cooked peppers in a 425°F oven for 5-10 minutes or until heated through. Uncooked peppers will need to cook for 10-20 minutes or until the cheese has melted.
- Reheating: Warm the peppers in a 300°F oven for 15-20 minutes or in a microwave on gentle heat until hot.
- Cook the steak to your desired doneness. Keep in mind that the steak, once stuffed into the peppers, will continue to cook in the oven. I recommend cooking it until browned and no pink spots remain.
- Brown the cheese topping. For a golden brown and bubbly topping, broil the stuffed Italian peppers under the broiler for 1-2 minutes before serving. Broilers run at different strengths, so keep an eye on them to prevent burning.
- Consider optional variations. For fresh herbaceous notes, substitute up to 3 tablespoons of fresh herbs, such as sliced basil, thyme, or oregano. Different-colored sweet peppers can add visual appeal and a playful touch; substitute poblano peppers for their smoky undertones. For an easy cheesy dish, stir up to ½ cup of cubed fresh mozzarella.