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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


  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.


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


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Hey, this is some perfect summer food right here! I love, love, love rice noodles! And you can make it ahead of time, take it for potlucks, whatever. Or use it for meal prep and have lunch all week at work! If you've never made rice noodles before, you soak them in water for a couple of hours, drain them and add to boiling water. They only take about a minute to boil.

1/4 cup each, soy sauce, rice wine vinegar and sugar

1 Tbsp. minced ginger

1 tsp. minced garlic

1 Tbsp. toasted sesame oil

14 oz rice noodles, prepared

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 cup snow peas, cut in half

1 cup matchstick carrots

1/2 cup chopped green onion

  1. Whisk soy sauce, vinegar, sugar, ginger, garlic and oil, set aside.
  2. Toss cooked, cooled noodles with veggies and dressing. Top with sesame seeds.
  3. Enjoy!!

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