TIPS:
SIRLOIN STEAK:
*Go for any steak that’s about 1” thick. You could also use ground beef, ground turkey, chicken breast or another protein of your choice.
HOW TO MAKE THEM SOFTER:
*Some people like to have a softer pepper “shell” instead of a firmer one. If this is you, it's really easy to make them that way! Heat your oven to 375°F instead of 400°F. Stuff the peppers but leave off the cheese and cover them with aluminum foil. Bake for an hour before removing the foil lid, then add the cheese, salt and pepper. Bake for another 5 to 10 minutes until the cheese melts then serve!
WHAT TO SERVE ON THE SIDE:
*Crispy roasted potatoes are the perfect companion for these stuffed peppers! Cube them, oil them up, and season them before tossing them in the oven with the empty green pepper halves. Then they'll all finish up together! You can also serve your stuffed peppers with a side of cauliflower rice to keep the carbs down.
MEAL PREP:
*These stuffed peppers are great for meal prep. You can even assemble the peppers the day before and store them in the fridge before their final bake! Just add 10 minutes on to the baking time and you’ll be good to go.
STORAGE:
*You can store the leftovers in the fridge in glass meal prep bowls for 3 to 5 days.
REHEATING:
*Reheat them in the oven in a foil-covered baking dish for 30 minutes at 375°F with some fresh cheese over top.
*You could also reheat them in the microwave, but the peppers will get a bit soggy using that method.
FREEZING:
*You can freeze your peppers, but he texture won't be exactly the same (they do fare pretty well in the freezer).
*Cover and freeze your fully cooked peppers in the baking dish once they're totally cooled. They should last in the freezer for up to 3 months.
*When you’re ready to enjoy, let them defrost in the fridge overnight then bake them uncovered in the oven for 30 minutes at 375°F. Alternatively, you could freeze the steak and vegetable mixture by itself and then add it to fresh peppers and bake as normal.
