Steak-Stuffed Hot Peppers with Beans Recipe

12:58 PM, May 16, 2013   |    comments
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Serves: 4
Preparation Time: 45 minutes


2 poblano peppers (halved and seeded)

1 cup sliced steak

2 ozs queso blanco (quesadilla cheese shredded)

1/2 cup corn (frozen)

1/4 cup red bell pepper (diced)

1/4 cup onion (chopped)

1/4 cup pinto beans (black, drained and rinsed)

1/2 tbsp fresh cilantro (chopped)

1/2 tsp salt

1/2 tsp cumin

1/2 tsp chili powder

1/2 garlic clove (chopped)

1/4 cup enchilada sauce (red)


  1. Preheat broiler. Place peppers (skin side up) on a baking sheet coated with cooking spray. Broil 15 minutes or until blackened. Place peppers in a large zip-lock bag for 15 minutes. Peel and discard skins. Place pepper halves in a 13x9 inch baking dish coated with cooking spray.
  2. In a large bowl, mix the steak strips and remaining ingredients, saving some cheese to melt on top. Fold in enchilada sauce.
  3. Spoon mixture evenly among the 8 pepper halves.
  4. Top with cheese.
  5. Bake 20 minutes or until cheese is melted.

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