How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Stuffed Steaks With Vegetable Rice?

You need 5 ingredients. The key ingredients include: 150 g long grain rice, 4 None small courgette, finely diced, 400 g can mixed sweetcorn and kidney beans, drained (or 1 x 200g can each), 4 None neck steaks (ask the butcher to cut a pocket in each), and more.

Is Stuffed Steaks With Vegetable Rice suitable as general?

Yes, Stuffed Steaks With Vegetable Rice falls under the General category and is a great choice for this type of meal.

How do I store leftover Stuffed Steaks With Vegetable Rice?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Steaks With Vegetable Rice Recipe

Name: Stuffed Steaks With Vegetable Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g long grain rice; 4 None small courgette, finely diced; 400 g can mixed sweetcorn and kidney beans, drained (or 1 x 200g can each); 4 None neck steaks (ask the butcher to cut a pocket in each); 8 tbsp yoghurt spread with paprika and pepperoni

Try this homemade Stuffed Steaks With Vegetable Rice recipe the whole family will love. Made with long grain rice, courgette, kidney beans and neck. Eas…

This Stuffed Steaks With Vegetable Rice relies on simple, everyday ingredients such as long grain rice. It comes together quickly and makes 4 servings, at about 618 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

150 g long grain rice
4 None small courgette, finely diced
400 g can mixed sweetcorn and kidney beans, drained (or 1 x 200g can each)
4 None neck steaks (ask the butcher to cut a pocket in each)
8 tbsp yoghurt spread with paprika and pepperoni

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Quick Info

Servings
4 servings
Calories
618 kcal
Category
General

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