As you may know, we’re anxiously awaiting all of the lovely, fresh produce that we’ll harvest from our garden. It’s going to be a little while yet, but that doesn’t stop us from craving fresh, raw fruits and veggies. These Philly Cheesesteak stuffed peppers are delicious. I have a few picky eaters, so for them I just made cheesesteak sandwiches. But my Butterfly and I enjoyed our peppers.
Stuffed Peppers~Philly Cheesesteak Style
(yields 6 servings)
3 large green bell peppers
1 medium onion
6 oz. sliced mushrooms
12 oz. thinly sliced roast beef (I buy Hormel Natural Choice)
1 Tbs. olive oil
Preheat oven to 400. Wash and slice bell peppers in half lengthwise and remove the insides.
Cut beef into small, bite sized pieces. Put oil in a sautee pan and sautee onions and mushrooms. Season with salt and pepper. When the mushrooms and onions are almost done, add beef to the pan. Cook for about 5 minutes. While it’s cooking, add a slice of provolone to each pepper. Once the veggies are caramelized and the meat is warmed through, stuff peppers with meat and veggies.
Cover the top of each pepper with provolone cheese.
Bake in oven until golden brown, approximately 15 minutes. Serve with your favorite side. We had roasted cauliflower.