Beef-Wrapped Stuffed Peppers

Total Time Prep: 40 min. Cook: 6 hours
Yield 4 servings
Test Kitchen Approved
We love Mexican flavors and spicy foods––and this recipe has it all. Try serving our flank steak-wrapped peppers with rice, beans and sour cream.—Jane Whittaker, Pensacola, Florida

Ingredients

  • 1 beef flank steak (1 pound)
  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 3 ounces fully cooked chorizo chicken sausage links or flavor of your choice, chopped
  • 2 garlic cloves, minced
  • 5 ounces fat-free cream cheese
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1/2 teaspoon pepper
  • 4 poblano peppers
  • 1/4 cup shredded pepper jack cheese
  • 1 cup salsa verde

Directions

  1. Cut steak into four serving-size pieces; pound with a meat mallet to 1/4-in. thickness.
  2. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add sausage; cook and stir 3-4 minutes or until browned. Add garlic; cook 1 minute longer. Remove from heat. Stir in cream cheese, cilantro, lime juice and pepper.
  3. Cut and discard tops from peppers; remove seeds. Fill each pepper with 1 tablespoon pepper jack cheese and 1/3 cup filling. Wrap a piece of steak around pepper and tie with kitchen string.
  4. Transfer to a 4-qt. slow cooker coated with cooking spray. Top with salsa. Cook, covered, on low 6-8 hours or until meat is tender.

Nutrition Facts

1 stuffed pepper: 324 calories, 14g fat (6g saturated fat), 81mg cholesterol, 795mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 35g protein.

We love Mexican flavors and spicy foods––and this recipe has it all. Try serving our flank steak-wrapped peppers with rice, beans and sour cream.—Jane Whittaker, Pensacola, Florida
Recipe Creator
Community Cook

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