Stuffed Steaks with Vegetable Rice

RECIPESPLUS
5Ingredients
25Minutes
270Calories

Ingredients

US|METRIC
  • 150 grams long grain rice
  • 4 courgette (small, finely diced)
  • 400 grams sweetcorn (can mixed, and kidney beans, drained, or 1 x 200g can each)
  • 4 steaks (neck, ask the butcher to cut a pocket in each)
  • 8 tablespoons yoghurt (spread with paprika and pepperoni)
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    Directions

    1. Cook the rice according to the package instructions, adding the zucchini, sweet corn and kidney beans for the last 3-4 mins. Mix the yogurt with paprika then fill each meat "pocket" with 2 tbsp of the mixture and secure with toothpicks.
    2. Heat the oil in a pan and sear the meat, turning regularly, for about 10 mins. Drain the rice mixture and serve with the meat. Drizzle a little cooking fat over the meat.
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    NutritionView More

    270Calories
    Sodium2% DV45mg
    Fat3% DV2g
    Protein16% DV8g
    Carbs19% DV56g
    Fiber20% DV5g
    Calories270Calories from Fat20
    % DAILY VALUE
    Total Fat2g3%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol<5mg1%
    Sodium45mg2%
    Potassium860mg25%
    Protein8g16%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate56g19%
    Dietary Fiber5g20%
    Sugars10g20%
    Vitamin A8%
    Vitamin C70%
    Calcium8%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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