Steak Stuffed Bell Peppers

Ohhhhh the steak and cheesy goodness topped with a hit of Sriracha!

Stuffed bell peppers take me back to a time of my childhood.  When mom would make them it was most treat worthy.  What is this pocket of hamburger goodness coming out of the oven?  Delicious!

Well, stuffed peppers have come a long way baby.  From hamburger to steak, chicken, tofu, quinoa; the possibilities are endless!

Today we shall venture into grilled onions, mushrooms, spinach, sun-dried tomatoes, bright red cabbage and perfectly cooked steak with just the right amount of cheese and the sweet hot flavor of my personal favorite: Sriracha 🙂

 

I need to stop here for a moment and talk about peppers.  One thing I never understood about stuffed peppers is why the pepper was always so, shall we say, blah.  In my many moons of eating, teaching and learning to cook it dawned on me one day; hmmmmmmm, maybe I should season the pepper as I do when I roast them!  Ding, ding, lightbulb! I know, it’s possible I am not the first person to have this thought, but I’m quite proud of it.

 

 

That recipe is for another post, my friends.  Patience, we will get there. 🙂

However, in the meantime……

When making these delicious vehicles of yummy-ness, please treat the inside of the pepper well.  Remove the spiny white veins by pinching them off with your finger, dumping out the seeds, giving them a wash and season those bad boys with a light drizzle of olive oil and a sprinkling of salt and pepper.  You won’t regret this. Trust me.

 

Did you know, you can stuff these peppers with any cut of meat you choose? For the most part, you will be able to obtain a tender, juicy bite by following one simple rule: cut on the bias. I used a bottom round chuck roast for this particular recipe and how I maintained a steak-like tender quality is by doing just that.  When you are slicing and dicing your morsels be sure to look at the grain.  Meat has grain just like a piece of wood. You want to make your cuts across the grain of the meat, do not follow the grain.  By doing this, the tendons of the meat are shortened and this allows you to achieve perfection!

What do you like to stuff your peppers with?  Let me know, I’d love to hear your ideas!

Let’s get cooking!