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Smokey Steak Stuffed Peppers

Leftover Wonders!!!!

Smokey Steak Stuffed Peppers

Category: appetizer

Cuisine: backyard

Yield: 12 – 15

Serving Size: 2 pepper halves

Smokey Steak Stuffed Peppers

These gems are simply delish. You can tailor the hotness based on how much smokey tabasco you use or which peppers you use. Jalapeno are going to be pretty hot while the little orange and red peppers are wonderful sweet and a bit hot. Use both to make all the people happy, depending on how spicy they like it.

  • 8 oz Cream Cheese
  • Leftover Steak, enough to make
  • Smokey Tabasco
  • Peppers

Instructions

  1. Prep the peppers
  2. Cut the leftover meat into pretty small pieces.
  3. Mix cream cheese, leftover steak, smokey tabasco
  4. Pop into preheated oven (350) or air fryer
  5. Bake for 20 to 15 minutes, depending on desired pepper crunchiness.

Notes

Change cook time based on using an oven or air fryer.

http://www.bonniekissinger.com/smokey-steak-stuffed-peppers/
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Couscous Salad

This is a super easy, delicious salad. I found it last year but forgot about it until I was going through some stuff today. Super easy to make and even my non-healthy eating hubby likes it! It definitely reminds me of all summer should be, light with fresh veggies and mint. It comes together quickly and doesn't hang around my house long! If you've never made couscous, it's so easy! I boil 1 C. of water with about a tsp. of salt and butter. Remove from heat, quickly stir in the couscous and cover it. Let it sit for about 5 minutes and it's done!

Ingredients

1 1/2 pints cherry tomatoes, halved

1 english cucumber, diced

Juice from 1 lemon

3 tsp. salt

1 C. couscous

Zest from 1 lemon

1/4 C. extra virgin olive oil

1/2 C. mint leaves, chopped

1/2 C. parsley, chopped

3 scallions, diced

1/2 C. toasted pine nuts

Directions

  1. Put tomatoes, cucumber and lemon juice in a medium bowl with 2 tsp. of salt. Set aside.
  2. Cook couscous according to directions. Fluff it with a fork.
  3. Once the couscous is cooled down, add to the tomato mixture.
  4. Add the remaining ingredients and stir well.

Serve it cold and store any leftovers in the fridge. I wish I could tell you how well it holds up but it's usually gone in a couple of days.

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