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🍽️ Stuffed Beef Pockets

281 kcal · 30 min · 4 servings

Ingredients

• 400 g yellow bell peppers (2 yellow bell peppers)
• 2 spring onions
• 2 tsp green peppercorns (jar; drained)
• 600 g large slices sirloin steak (2 large slices sirloin steaks)
• salt
• pepper
• 4 tsp medium-hot mustard
• 1 tbsp rapeseed oil

Instructions

1. 1. Preheat your oven to the grill setting.
2. 2. Wash the bell peppers thoroughly.
3. 3. Cut the bell peppers in half lengthwise.
4. 4. Remove the seeds and white pith from the halves.
5. 5. Place the pepper halves cut-side up on a baking sheet.
6. 6. Grill the peppers under the hot grill for about 10 minutes.
7. 7. Wait until the skin of the peppers is dark and browned.
8. 8. Take the pepper halves out of the oven.
9. 9. Cover the hot pepper halves with a damp kitchen towel.
10. 10. Let the peppers steam under the towel for 10 minutes.
11. 11. Wash the spring onions in the meantime.
12. 12. Remove the dry ends of the spring onions.
13. 13. Slice the spring onions into thin rings.
14. 14. Place the spring onion rings into a small bowl.
15. 15. Add the green pepper to the spring onions in the bowl.
16. 16. Peel the browned skin off the cooled pepper halves.
17. 17. Slice the peeled pepper halves into thin strips.
18. 18. Mix the pepper strips with the spring onions and green pepper.
19. 19. Take the beef rump steaks.
20. 20. Season the beef rump steaks with salt and pepper.
21. 21. Spread a thin layer of mustard on one side of the steaks.
22. 22. Cut each piece of meat in half across the middle.
23. 23. Distribute the pepper-onion mixture onto the cut meat sides.
24. 24. Fold the meat pieces into pockets.
25. 25. Secure the pockets with toothpicks.
26. 26. Brush the meat pockets with oil.
27. 27. Place the meat pockets into an aluminum foil tray.
28. 28. Preheat the grill.
29. 29. Grill the meat pockets on the hot grill.
30. 30. Grill each side of the pockets for about 8 to 10 minutes.

Nutrition per serving

• kcal: 281
• Protein: 45 g · Fett/Fat: 8 g · Carbs: 5 g