Sunday, July 8, 2012
Philly Cheesesteak Stuffed Peppers Recipe
Let me just say....these Philly Cheesesteak Peppers are awesome! These were a great alternative to a regular Philly cheesesteak, and not something I'd normally cook. But, I have a feeling these will make it in the rotation from now on! I found the recipe from Peace, Love, and Low Carb, and changed it up just a little bit.
Here's what you'll need:
2 green peppers
8 oz. roast beef (I used the 'Carving Board' roast beef that can be found with sandwich meats)
1/2 onion (chopped)
6 oz. baby bella mushrooms (sliced)
1 1/3 cups Monterey Jack cheese
2 teaspoons butter
2 teaspoons olive oil
1 tablespoon minced garlic
salt and pepper to taste
Preheat your oven to 400 degrees.
Sauté your chopped onion, sliced mushrooms, and minced garlic over medium heat in your butter and olive oil. Sauté until they are nice and caramelized.
While you are sautéing your veggies, take your green peppers and cut them in half, lengthwise. Then remove the ribs all the seeds inside.
Take your roast beef, cut into smaller pieces and add to the onion, mushroom, and garlic mixture. Cook for about 5-10 minutes.
Take your peppers and line the inside of them with some of your cheese. Then, fill your peppers with your meat mixture until they are nearly overflowing. Top with additional cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
Serve and enjoy!