Yum! Doesn't the title sound delish? Carl loves Philly cheesesteaks...literally, it's pretty much the only sub he will eat. Period. This recipe is such a happy medium for us - it provides the Philly cheesesteak taste without the traditional amount of calories.
Philly Cheesesteak Stuffed Peppers
(original recipe found here)
2 large green bell peppers
1 medium sweet onion
6 oz baby bella mushrooms
2 Tbs butter
2 Tbs olive oil
1 Tbs minced garlic
8 oz thinly sliced (but not shaved) roast beef
8 slices provolone cheese
Slice peppers in half length wise. Remove the seeds and ribbing.
Slice the onion and mushrooms. Place the butter and olive oil in a medium saucepan. Add in the onion, mushrooms, and garlic and saute over a medium heat until the onions have caramelized. This should take 25-30 minutes.
At this point, preheat the oven to 400 degrees.
Now slice the roast beef into thin strips and add to the sauteing mixture. Cook another 5-10 minutes.
Take 4 pieces of the provolone cheese and line the insides of the 4 pepper halves.
Fill each pepper halve with the meat mixture. (They will be overflowing.) Place a slice of cheese on top of each.
Bake for 15-20 minutes or until cheese on top is a golden brown. Enjoy!