When I think of stuffed peppers, I think of my Grandma. She used to make this mixture of rice, ground beef, and onions and stuff green peppers with it. As a child, I thought they were yucky. Not my favorite thing to eat. Now, as an adult, I’m finding myself looking to Stuffed Peppers as a dinner a few times a month. For example, my husband I really like these Chicken Fajita Stuffed Peppers. And, while I’m not a Philly Cheesesteak Sandwich fan, like my husband, I really like the flavor combination in these stuffed peppers. I choose to leave the mushrooms out, and they taste just as good! Plus, for a quick week night meal, they’re so easy and filling!
Philly Cheesesteak Stuffed Peppers
2 Green Bell Peppers
8 slices deli roast beef, cut into thin strips
1 medium onion, thinly sliced
1 Tablespoon minced garlic
4 pieces provolone cheese
2 Tablespoons olive oil
1 Tablespoon butter
1. Cut the green bell peppers in half and remove the seeds and stem . Set aside. Heat the oven to 400 degrees.
2. In a large sautee pan over low to medium heat, heat the olive oil and butter. Add the onion and garlic. Sautee for about 20 minutes, or until the onion is nice and browned and carmelized.
3. Add the roast beef to the onions and heat for about 10 more minutes.
4 . Lay a piece of cheese in the bottom of each of the green pepper halves. Fill the pepper with the roast beef/onion mixture. Top with another piece of provolone cheese.
5. Place on a baking sheet, and bake for 15 minutes, or until the cheese starts to brown.
If your peppers are small, you may want to cut the provolone slices in half for the bottom of the peppers and for the top. This dish is SO good, and really not that bad for you. If you’re gluten free, or wanting to keep the carbs low, this is an excellent dish for you! What do you like to stuff inside peppers?