We had Bryan’s co-workers over for dinner a little while ago, so I decided to experiment a little bit with a new recipe. I wanted something relatively quick to make and easy to serve. Here is what I came up with: Philly Cheesesteak Stuffed Peppers!
The recipe below is measured out for two peppers – a yummy and easy weeknight meal for a couple. I made three times this for our get together – so just increase as needed. The best part is that this recipe can easily be gluten free with smart product choices.
- 2 Large Green Bell Peppers - cut in half and cleaned
- 8 oz. Thinly Sliced Roast Beef (I purchased from the deli)
- 8 Slices Provolone Cheese (2 slices per half of a pepper)
- 1 Medium Sweet Onion – Sliced
- 8 oz. Mushrooms of choice - Sliced
- 2 Tbs. Olive Oil
- 1 Tbs. Minced Garlic Pepper to taste
- Slice peppers in half lengthwise and clean out the inside to make a nice bowl
- In a large pan, heat oil over low-medium heat. When oil is heated, add mushrooms, onions, garlic and pepper. Sauté until onions and mushroom are nice and caramelized. About 20-30 minutes.
- Preheat oven to 400°
- Slice roast beef into thin strips and add to the onion/mushroom mixture. I found that using tongs to “toss” the mixture together was easier than trying to stir with a spoon. Allow to cook 5-10 minutes.
- Line the inside of each pepper half with a slice of provolone cheese. Fill each with the meat mixture until they are nearly overflowing. Then, top each pepper with another slice of provolone cheese.
- Bake for 15-20 minutes until the cheese on top is golden brown.
What do you like stuffing pepper with?