Stuffed peppers are a comfort food classic, traditionally filled with ground beef, rice, and veggies. We decided to get a little radical and switch things up, so we’re turning everything inside out AND upside down by putting the peppers on the inside and the meat on the outside! The result is a tender, juicy steak exterior with a savory stuffed bell pepper interior, complete with soft-boiled eggs, mashed potatoes, and cheese. Stick some wooden skewers in this bad boy, cut it into individual portions, and you’ve got stuffed steak roll pops that everyone can enjoy!
Stuffed Steak Roll Pops
Equipment
- Cooking twine
- Wooden Skewers
Ingredients
- 3 lbs beef rump roast or chuck roast
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 cloves garlic
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 4 red bell peppers
- 4 slices cheese, cut in half
- 2 cups mashed potatoes
- 4 soft-boiled eggs
- salt & pepper to taste
Instructions
- Cut the beef rump roast in half lengthwise and unfold it onto a clean work surface. Cover the large piece of beef with plastic wrap and beat it with a meat tenderizer until it's thin and even.
- Remove the rosemary and thyme leaves from their stems, and add the herbs to a mortar along with the garlic cloves, salt, pepper, and olive oil. Use a pestle to grind everything into a smooth paste and spread the marinade over the surface of the tenderized beef.
- Cut the tops and bottoms off of the red bell peppers, remove the cores, and cut each pepper in half horizontally.
- Cover all 8 of the bell pepper strips with half a slice of cheese and a large scoop of mashed potatoes. Place a soft-boiled egg on 4 of the bell pepper sections and top with the eggless bell pepper sections (there should only be 1 egg in the center of each full pepper). Position the stuffed bell peppers horizontally on the lower section of the marinated beef.
- Roll the entire thing up into a snug log and secure the meat in place with some cooking twine.
- Preheat the oven to 325°F. Heat some olive oil in a large roasting pan and sear the beef roll on each side for about 3-4 minutes. Season the meat with salt and pepper while it's cooking.
- Remove the stuffed steak roll from the roasting pan, transfer it to a baking tray topped with a roasting rack, and stick wooden skewers all the way through the meat at even intervals. Transfer the baking tray to the oven and bake at 325°F for 25-35 minutes.
- Remove the stuffed steak roll from the oven, remove the cooking twine, and cut the roll into even slices, making sure each piece has a wooden skewer in it. Pair these delicious stuffed steak roll pops with your favorite dipping sauce!
VIDEO
These single-serving meat pops make for a great appetizer or full course dish that will be a hit at any party or family dinner. Skewered, seasoned steak stuffed with mashed potatoes, soft-boiled eggs, and bell peppers – now that’s a whole new way to stuff your food!
Get the recipe for the Stuffed Matambre Steak Roll featured in the bonus video.