Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, in 8x8-inch glass baking dish or 10-inch round microwave-safe plate. Combine rice, spinach, green onions and cheese in large bowl. Spoon mixture into pepper halves. Cover and microwave on HIGH 4 to 6 minutes or until peppers are crisp-tender and filling is hot. Let stand 2 minutes. Keep warm.
Cooking Tip: Conventional Method: Combine 3/4 cup quick-cooking long grain and wild rice blend, 3/4 cup broth and green onion in medium saucepan; cook according to rice package directions or until broth is absorbed, about 15 minutes. Add 1 cup chopped fresh spinach leaves to pan; cover and let stand 5 minutes or until spinach is wilted. Stir in cheese. Spoon mixture evenly into pepper halves. Place into 8X8 or 7X11-inch glass baking dish. Cover with aluminum foil. Bake in 350°F oven 20 to 25 minutes or until peppers are tender and filling is hot.
Meanwhile, press steak seasoning evenly onto steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145°F) for medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
Add broth and vinegar to same skillet; cook and stir until browned bits attached to skillet are dissolved. Increase heat; bring to a boil. Cook 3 to 4 minutes or until liquid is reduced to about 1/4 cup. Remove from heat. Stir in butter; whisk until melted.
Serve steaks with sauce and peppers.
Nutrition information per serving, using top loin steaks: 535 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 96 mg Cholesterol; 1484 mg Sodium; 63 g Total Carbohydrate; 6.6 g Dietary Fiber; 41 g Protein; 8.2 mg Iron; 12.5 mg NE Niacin; 0.7 mg Vitamin B6; 1.9 mcg Vitamin B12; 5.9 mg Zinc; 36.5 mcg Selenium; 119.7 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.