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Sunday, January 3, 2016

Philly Cheesesteak Stuffed Peppers

Here is a little yummy without the bread...whether you are trying to cut calories, carbs, or gluten this seems to be the time of year to do it.  Or maybe you just want to try a new tasty recipe.  Whatever your motivation, this is a simple little treat that can be a lunch, dinner, or football game time treat.  This recipe makes 4 servings.

8 slices of cooked roast beef, sliced into strips
4 slices of provolone cheese
2 green peppers
1/2 small onion, sliced
2 T. olive oil
4 oz. sliced mushrooms
1 garlic clove minced

Slice each green pepper in 1/2 lengthwise, remove seeds and white ribs.  Place a slice of provolone inside each pepper half.   I found it was easier to break the cheese into large pieces to fit it in.

 In a saucepan heat the olive oil and add in the onion and mushrooms.  Cook over medium low heat for 20 minutes.  Add garlic and roast beef.  Cook and additional 10 minutes.

 Pile this mixture into the green pepper halves.  Top each half with an additional slice of cheese.  Bake at 400 for 10 minutes or until cheese is melted.

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