Wednesday, April 17, 2013

Philly Cheesesteak Stuffed Peppers


  • 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 provolone
 Bake 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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