Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, May 29, 2012

Fajita Stuffed Peppers

I try to stay away from peppers since they don't agree with me, but once in a while i crave them and love stuffing and roasting them! 
These are festive and great for entertaining!

For the steak:
1 small flank steak ( about 1 pound) 
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon rive vinegar
1 teaspoon ginger powder
1 clove garlic, minced
1 teaspoon salt
1 teaspoon pepper

For the peppers:
4 peppers (multiple colors), cut a thin slice off the bottom to help them stand up and then cut off tops and clean seeds off (save tops for garnish)
2 cups chicken stock, warm
olive oil spray
1 cup corn
1 cup cooked rice
2 roma tomatoes, seeded and chopped
1 tabespoon fresh chopped cilantro
1 tablespoon fresh chopped parsley
1 cup shredded mozzarella
chopped cooked flank steak
salt and pepper to taste

Mix all marinade ingredients. Place flank steak in a ziplock bag and pour marinate over it . Seal completely and refrigerate for 2 hours or up to 24 hours. Remove from fridge 1 hour prior to cooking.
Grill flank steak 4 minutes a side over a medium high heat.
Remove from grill and let it rest 5 minutes. Thin slice flank steak and then chop into small pieces.

Preheat oven to 400F.
In a large bowl mix together corn, rice, tomatoes, cilantro, parsley, mozzarella and chopped flank steak. Season to taste.
Place warm chicken stock in a baking dish big enough to fit all peppers.
Place peppers on chicken stock, spray inside with olive oil and fill them up with rice mixture. Place pepper tops on top, cover with foil and bake for 35 minutes. Remove foil and bake another 20 minutes.
Remove peppers with a spatula carefully into a serving dish. Serve hot.