Philly Cheesesteak Stuffed Bell Peppers

I have tried many stuffed green pepper recipes and have liked almost all of them but I am the only one in my family who eats the pepper, not just the stuffing. This one I found on Pinterest (original pin here) and it was eaten by everyone and seconds were requested! (I didn't make extra, assuming the family would disapprove again... next time I'll make more!) This was awesome!!! Not only was it the first time everyone ate the pepper, it's the first time mushrooms and onions were eaten without complaining!

8 oz. thinly sliced roast beef, cut in strips
8 slices provolone cheese
2 large green peppers
1 onion, chopped
4 oz. mushrooms, chopped
2 Tablespoons butter
2 Tablespoons olive oil
1 Tablespoon minced garlic
salt and pepper to taste

Slice peppers in half lengthwise; remove ribs and seeds.
Saute onions and mushrooms over medium heat with butter, olive oil, garlic, salt, and pepper until carmelized - about 25 minutes.
Preheat oven to 400*.
Add roast beef to the mushroom mixture and cook 5-10 more minutes.
Line the inside of each pepper half with a slice of cheese.
Fill each pepper with meat mixture; top with another slice of cheese.
Bake for 15 minutes until the cheese on top is golden brown.

If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

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