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Beef-Wrapped Stuffed Peppers

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
  • Total Time
    Prep: 40 min. Cook: 6 hours
  • Makes
    4 servings

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

  • Cut steak into four serving-size pieces; pound with a meat mallet to 1/4-in. thickness.
  • 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.
  • 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.
  • 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.

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