Friday, August 10, 2012

Philly Cheesesteak Stuffed Peppers

Kathleen made these one day for lunch with fresh peppers from the garden. While we liked the flavor, the peppers were too crunchy. Next time we will boil the raw peppers for 3-5 minutes so they are more done.
Philly Cheesesteak Stuffed Peppers
http://peaceloveandlowcarb.blogspot.com

8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion
6 oz. Mushrooms
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic - Minced
Salt and Pepper - to taste


Slice peppers in half lengthwise, remove ribs and seeds.(Beth suggests to boil these for 3 -5 minutes)
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese.

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.




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