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Friday, October 2, 2015

Philly Cheesesteak Style Stuffed Green Peppers

Earlier this summer I was gone almost two weeks, and I came home to lots of green peppers in my garden. This is how I used them.


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Philly Cheesesteak Style Stuffed Green Peppers


Source: Amber Spackman Jones, I think via http://peaceloveandlowcarb.com/2012/06/philly-cheesesteak-stuffed-peppers-low-carb-gluten-free.html
Serves 4

8 oz thinly sliced deli roast beef
8 slices provolone cheese
2 large green bell peppers
1 medium sweet onion, sliced
6 oz cremini mushrooms, sliced
2 T butter
2 T olive oil
1 T minced garlic (3-6 cloves, depending on their size)
salt and pepper to taste

Melt butter in a large skillet over medium-low heat. Add oil. When butter and oil are hot, add garlic and stir for about 30 seconds, until fragrant. Then add mushrooms and onions; sprinkle with salt and pepper and cook for about 30 minutes until the onions are caramelized and the mushrooms are soft.

Preheat oven to 400F. Slice peppers in half lengthwise, and remove the seeds and ribs.

Slice roast beef into thin strips and add to onions and mushrooms. Cook for another 5 minutes or so. In the meantime, line each green pepper half with a slice (or half a slice, if your peppers are small) of provolone cheese. Stuff each pepper with the meat filling until nearly overflowing. Top with another piece of cheese.

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

Note that this recipe is flexible in its amounts. I used probably 5 green peppers, most of which were small. It's harder to stuff smaller peppers, but doable. I roughly one-and-a-halfed the rest of the ingredients, and it turned out great.

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