Friday, October 5, 2012

Philly Cheesesteak Stuffed Peppers

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!

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