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Stuffed Chili-Pepper Beef
RecipeBeef Cuts
Stuffed Chili-Pepper Beef
Top sirloin steak slices wrapped around black bean-stuffed chili peppers and grilled. Served with warm Avocado Sauce.
Yield: 24 servings
Black Bean Stuffing: 
1. To make black bean stuffing; heat oil in large skillet over medium heat; add onions and garlic. Sauté 5 minutes or until tender. Remove from heat; stir in black beans, tomatoes, cilantro, oregano, salt, and black pepper; cool completely.

Stir in cheese.
Olive oil3 tablespoons
Onions, chopped8 ounces
Garlic, minced1 ounce
Cooked black beans, drained12 ounces
Tomatoes, diced 1/4-inch12 ounces
Cilantro, chopped3 tablespoons
Fresh oregano, chopped3 tablespoons
Salt1/2 teaspoon
Ground black pepper1/2 teaspoon
Queso blanco cheese, shredded8 ounces
2. Cut a slit lengthwise in each chile and remove seeds. Stuff each chile with 2 tablespoons black bean stuffing; place in hotel pan. Bake, uncovered, in 350°F oven 20 to 30 minutes until heated through; keep warm.
Anaheim chile peppers, blanched, drained, cooled24
Avocado Sauce: 
3. To make avocado sauce: Melt butter in skillet over medium heat; add onions and garlic. Sauté 4 minutes or until tender; remove from heat. Puree in blender or food processor with avocados, cream, key lime juice, salt and white pepper.

Keep warm over low heat.
Butter2 tablespoons
Onions, chopped6 ounces
Garlic, minced1/2 ounce
Avocados, peeled, pitted and cut into chunks12 ounces
Whipping cream1 3/4 cups
Key lime juice1/4 cup
Salt1 teaspoon
Ground white pepper1/2 teaspoon
4. Slice beef into twelve 3/8-inch thick slices. Cut each slice in half to make two 4-ounce steaks.
Beef Loin, Top Sirloin Butt (IMPS/NAMP 184)6 pounds
5. For each serving: Quickly grill 1 beef slice about 4 minutes or to desired doneness, turning once. At the same time, grill 1 stuffed pepper about 4 minutes or until filling is hot.

Wrap beef around pepper; serve with 2-1/2 tablespoons warm avocado sauce. Garnish with 1 tablespoon corn and 2 teaspoons red pepper.

NOTE: 24 medium chile peppers of any variety may be substituted for Anaheim chile peppers.
Whole kernel corn, cooked1 1/2 cups
Red bell peppers, diced 1/4-inch1 cup
Alternate Fresh Beef Cuts:  
Beef Flank Steak (IMPS/NAMP 193)6 pounds

Nutrition information per serving: 323 calories; 17 g fat(8 g saturated fat; 7 g monounsaturated fat); 99 mg cholesterol; 257 mg sodium; 13 g carbohydrate; 4.1 g fiber; 30 g protein; 11.8 mg niacin; 0.9 mg vitamin B6; 1.5 mg vitamin B12; 2.4 mg iron; 31.5 mg selenium; 5.4 mg zinc; 113.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron
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