Ingredients:
- 2 Green Peppers (cut in half and cored and seeded)
- 1/4 Onion
- About 8 Mushrooms Slice
- 4-8 Provolone Cheese Slices (the layer in the bottom of the pepper is optional- I usually leave it out to make it a little less fat and calories)
- Salt and Pepper to taste
- 1-1.5 lb (depending on how stuffed you want them) Thinly Sliced Skirt Steak
- 1 Tablespoon of Butter
Place clean peppers in a baking dish. In a skillet melt butter add onion and cook until soft. When onions are almost done add in the mushrooms. Season with salt and pepper. Meanwhile in a separate skillet cook meat thoroughly. Season meat with salt and pepper. You could also add a dash of crushed red pepper flakes if you would like to make it spicy.
Preheat oven to 350. Line each of the peppers with a slice of provolone, add a few onions and mushrooms then fill with meat. Top with additional mushrooms and onions. Top with another slice of provoloneBake 9-11 minutes. I served with Garlic Rosemary Potato Wedges (recipe coming soon). Enjoy!
This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!
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