Monday, August 19, 2013
Stuffed Peppers - Philly Cheesesteak Style
These are everything and more ... I promise!
Hubby has requested I do this again ... he liked that they were flavorful and healthy ... only requested that I cook the peppers more next time (they were firm and crunchy still)
It's pretty easy ... and now I want to make them AGAIN ... but need to find an alternative to the roast beef. I figured this recipe, that fed the two of us for dinner only, cost about, oh, $11 or so. Yeah. Not frugal whatsoever. My latest quest is to find a roast beef recipe that will have the same characteristics as deli roast beef ... wish me luck and offer up any suggestions you might have!
So here we go ...
2 larger green peppers, cut in half and de-seeded
12 oz or so of roast beef, cut into thin strips
8 slices of provolone cheese
1 large sweet onion, thin sliced
1 pkg of mushrooms, sliced.
1 clove of garlic, minced
Saute the shrooms, onions and garlic for about 20 minutes, season with salt and pepper.
While these are cooking, toss the peppers in the oven and allow to cook til they start to get a little soft (IF YOU LIKE YOUR PEPPERS FIRM, SKIP THIS STEP)
Remove peppers from oven and let cool for a few minutes.
Once the onions and shrooms have started to caramelize a bit, add the sliced beef and saute til warmed.
Line the insides of each cut half of pepper with a slice of provolone cheese.
Fill the peppers with the meat and veggie mixture. Top each pepper with a slice of cheese.
Roast in oven at 400 degrees til cheese is melted and bubbly. (Here is where I realized I should have roasted the peppers a little before lining with the cheese!)
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