Fajita Steak Bowls
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
.75 lbs. steak (sliced in strips)
½ cup corn
¼ cup peas
1 green pepper (sliced)
3 yellow Bellafina peppers (sliced)
3 medium onion (sliced)
1 cup grape tomatoes (halved)
½ cup quinoa
½ cup skim milk
½ cup low sodium chicken broth
⅛ cup cilantro (chopped)
1 green onion (chopped)
¼ cup fat free plain yogurt
½ tsp. cumin
¼ tsp. smoked paprika
½ tsp. chili powder
½ tsp. garlic salt
½ tsp. Worcestershire
½ tsp. water
Prepare quinoa by adding to milk and broth mixture, and bring to boil. Cover and simmer for 15 minutes. Mix in cilantro, corn, and peas. Set aside.
Sauté steak in olive spray until cooked to desired amount and set aside. Add peppers and onion and cook until tender.
Add all sauce ingredients to food processor and pulse until smooth.
Divide quinoa evenly among bowls, add vegetables and meat.
Top with desired sauce and chopped green onion.
Slightly adapted from wordslikehoneycomb.com