Philly Cheesesteak Stuffed Peppers

**WELCOME TO MY BLOG!** For those of you who are joining me from Pinterest, thank you SO MUCH for checking out this recipe! I have a WHOLE bunch more, so I encourage you to poke around my blog! If you have any questions or comments, please feel free to leave them below and/or Tweet me!

Last night I went over to my girlfriends house to have dinner and a catch-up. We hadn’t seen each other in about 100 years, so we decided to stay in, make dinner and gab away. I left the menu up to her (she’s the cook, not I). She had previously made these with her partner and told me they were to die for, so I was game (even though I’m not usually a stuffed pepper kind of gal)

I cannot even express to you how yummy AND easy these were to make. The crunch in the pepper and the flavour of the meat & cheese come together SO nicely and they are surprisingly filling!

If you have a group of people to prepare for/a large brood of hungry kids, this is perfect! I’m not 100% sure where my friend got her recipe from, but I’m adapting from justapinch.com

Philly Cheesesteak Stuffed Peppers
adapted from justapinch.com
Print the recipe HERE!
Ingredients:
2 large green bell peppers
8 oz of thinly sliced roast beef (we just used deli meat for this!)
8 slices of provolone cheese
1 medium onion
8-10 mushrooms (we didn’t use these as my pal doesn’t like mushrooms, but I think it would be an AWESOME addition)
2 tbsp olive oil
1 tsp garlic powder
1 tsp of salt and pepper
Method:
Preheat oven to 400 degrees F.
Cut your peppers in half. You can do it either lengthwise or sideways (this is how we did it) and remove all the innards.
Slice up your onion & mushrooms (again, we didn’t use mushroom, but I would highly recommend it). In a saucepan, heat up your oil and add the onion and mushrooms and saute them with your garlic powder (you could use fresh as well) and salt and pepper. Cook until they are nice and caramelized. Take your roast beef and add to the sauce pan and saute for about 5-10 mins.

Once your mixture is ready to go, line your peppers with the provolone cheese and fill with the meat mixture! Don’t worry if it is overflowing with meat. That is a GOOD thing!

Put another piece of provolone on top and pop those suckers into the oven for 15-20 mins or until the cheese on top is nice and bubbly!

If you want, you can serve with tomato sauce, hot sauce, ketchup or whatever your fancy for a little extra zip. I opted for plain, but my dear pal here went for ketchup!

I’m still drooling over these things today. I may go home and make more tonight!!!
Enjoy!!!

Lisa
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