Steak With Red Peppers And Sun-Dried Tomatoes – a delicious recipe with red bell pepper, ricotta cheese, whipping cream, garlic, tomato, basil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Broil red pepper 6-inches from heat until skin blisters and blackens. Steam in plastic bag for 10 minutes. Peel off skin, discarding stem and seeds. Rinse and pat dry. Dice and set aside *or use one 4-oz jar roasted peppers, diced.
2
In a food processor puree ricotta, cream and garlic until smooth.
3
In a saucepan over low heat cook the diced sun-dried tomatoes and red pepper for 3-5 minutes, stirring occasionally. Blend in ricotta mixture. Cook 5 more minutes, stirring occasionally. Stir 1 1/2 tablespoons into ricotta sauce.
4
Meanwhile while sauce is cooking, grill steaks to desired doneness.
5
Transfer steaks to a plates and serve sauce with steaks. Top with whole sun-dried tomato and basil.
479
kcal
Calories
30
g
Fat
17
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 red bell pepper, 2/3 cup ricotta cheese, 1/3 cup whipping cream, 1 garlic clove, and more.
Yes, Steak With Red Peppers And Sun-Dried Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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