I made two strip steaks last night, and wanted to do something with the leftovers. I also had a green pepper that needed to be used, probably by tomorrow at the latest.
I actually wasn’t a fan of the steak last night when I made it – it wasn’t salty enough. I normally don’t marinate skirt steak, but I marinated this one in a combo of Worcestershire sauce, red wine, water, garlic powder, onion powder, and pepper. I assumed the Worcestershire sauce would make it salty, so I didn’t salt the meat before I cooked it. Bad idea. Once I added some salt, though, it tasted good. It was also very good in these stuffed peppers today!
Makes 2 servings (½ pepper per serving)
- Approx. ¾ pound cooked steak
- 1 bell pepper
- 4 slices provolone cheese
Preheat oven to 375°. Cut bell pepper in half. Remove the stem, seeds, and membrane. I usually use a small metal spoon to scoop out the membrane.
Slice steak into very thin pieces and place into a small bowl. Add salt and pepper to the bowl (about ¼ tsp each), and stir to combine.
Stuff each pepper with steak. Place pepper halves into a baking dish. Add a small amount of water to the dish, not covering more than half of the peppers. Place two slices of provolone cheese on top of each pepper half.
Cover with aluminum foil. Bake for about 20 minutes. Uncover and bake for about another 10-15 minutes, or until cheese begins to brown.