Stuffed Bell Pepper with Pepper Steak Recipe | A Flavor-Packed Twist on a Classic! By Chef Bae

Hey yall! Today I’m bringing you a delicious twist on a classic dish, Stuffed Bell Peppers with Pepper Steak. This recipe is the perfect combination of tender bell peppers stuffed with juicy, flavorful pepper steak, rice, and a savory sauce. It’s a hearty, satisfying meal that’s great for weeknight dinners or meal prep.

1 pound of Stir fry beef
4 bell peppers
1 onion, diced
2 tsp garlic, minced
2 ½ cups Beef broth
3 tsp Worcestershire sauce
3 tsp Soy sauce
2 tsp Olive oil
1 tbsp All purpose flour
A few tsp of Land o Lakes garlic and herb butter (6.5 oz tub)
3 tsp Chef Bae all purpose seasoning
1 tsp Smoked paprika
2 cups Rice
4 cups Water
1 tsp Parsley

Boil the rice and set aside. Wash the bell peppers and pat them dry. Remove the tops and save them. Remove the seeds and discard. Dice the onions and set aside with the bell peppers. Save ½ of the veggie mix for the rice and the other ½ for the meat.

Butter the bell peppers with herb butter. Preheat the oven to 350 degrees. Bake the peppers for about 20 minutes. Remove from the oven and set a side.

While baking, saute ½ of the diced veggies and garlic in butter on medium heat. Add the rice and seasoning while mixing thoroughly.

Wash and season the meat, then set aside. Saute the other ½ of the veggies and garlic. Next, add the meat into the pan. While the meat is cooking, make a slurry by mixing the broth and flour. Add the mixture in the skillet and mix until well combined. Simmer on low

Assemble by adding rice into the bell peppers followed by the pepper steak and gravy. Garnish with parsley, optional.