What You'll Need:
Boneless sirloin tip roast, 3/4 pound
Rice, 1/2 cup dry
Green peppers, 4 whole
Stewed tomatoes, 1 can, un-drained
Black beans, 1 can, drained
Sweet yellow onion, 1/2 large
Cilantro, fresh chopped, 1/3 cup
Mexican crumbling cheese, 6 oz.
Vegetable broth, 2.5 cups
Cumin, ground, 1.5 tsp
Pepper, black, 1/2 tsp
Sea Salt, 1/2 tsp
Garlic, granulated, 1 tsp
Saute onions in about 1 T butter for about 2 minutes. Add dry rice. Saute until rice is golden brown, ussually about 3 minutes. Add vegetable broth. Bring to boil. Once to a boil, cover and simmer for 45 minutes.
While the rice is cooking, cut sirloin into chunks, sprinkle with a pinch of salt & pepper and place in a large skillet with butter over medium heat like this:
Cook for about 14 minutes covered over medium heat. Remove from pan and set aside when done.
Turn oven on 400 degrees. For the green peppers, cut the tops off and scoop out the inside seeds and place on a baking dish like this:
Bake for 20 minutes on 400 degrees.
Cube the steak and add to a medium mixing bowl. To the same mixing bowl, add your onion/rice mixture, spices, tomatoes, beans, crumbled cheese, and cilantro. Be sure to save some cilantro for the topping. Mix all ingredients together.
Spoon evenly into bell peppers like this:
Turn oven back to 305 degrees and bake for 25-30 minutes. Top with fresh cilantro and serve.
Leslie's Dietitian Kitchen Tip: This is a great meal to throw together if you have leftover rice and steak- this would cut out significantly on the prep time.