Steak Stuffed Roasted Red Bell
I had cooked a big batch of mushrooms, onions and spinach on my prep day for the week ahead. Tossed those into a skillet with some shaved steak while I roasted a red bell pepper directly on top of the burner. It only took about 5 minutes for the pepper to cook, turning every minute or so with a pair of tongs. Popped the pepper into a tupperware container and put the lid on it for it to steam for another 5 minutes. Remove the top, ribs and seeds, then stuff it! This was a quick, easy and delicious meal for me. If your cooking for 2, double the recipe. It's very simple....enjoy!
INGREDIENTS 1 Red Bell Pepper 1/4 lb Shaved Steak 1 small Onion...sliced 1 cup Fresh Spinach 1/2 cup Mushrooms...chopped 1 Garlic Clove...minced 1 tbs Coconut Oil
Salt and Pepper to taste
Place bell pepper directly onto the burner and crank the flame to high. Cook for about 5 minutes, turning with tongs every minute or so. Remove pepper from burner and immediately place into a tupperware container. Pop the lid onto the container and let the pepper steam itself for another 5 minutes. Once cool enough to handle, slice off the top and remove ribs and seeds.
In a medium skillet, saute onions, mushrooms and garlic in coconut oil until onions are translucent. Add the steak to the pan and season with salt and pepper. Once steak is no longer pink, you can add the spinach and continue to cook until spinach is wilted. Stuff your pepper and gobble it up.
