Philly Cheesesteak Peppers

I was leery of serving these to my husband for dinner – I mean, Philly Cheesesteaks are supposed to be served on bread! To my surprise, he loved them! The beef is so flavorful, and the onions add such a nice taste. Great change to an old favorite!

Philly Cheesesteak Peppers

Author/Source:

Heather @ Onceamonthmom.com; adapted from Melissa Is Legendary

Ingredients:

• 3 green bell pepper, halved from stem to bottom and de-seeded
• 1 pound deli roast beef, sliced thinly
• 1 Tablespoon olive oil
• 1 1/2 medium onion, sliced
• 2 teaspoons garlic, minced
• 2 ounces mushrooms
• 1 cup beef broth
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 0.5 teaspoon steak seasoning
• 2 cups shredded Mozzarella cheese

Directions:

Place pepper halves in baking dish. Place 2 Tablespoons cheese in each pepper. Heat olive oil in skillet over med-high heat. Add onion and garlic and saute until softened and onions begin to caramelize. Add mushrooms and continue to cook for about 3 minutes, stirring frequently. Add roast beef, beef broth, salt, pepper and steak seasoning. Allow mixture to come to a boil. Turn heat to low and simmer until most of liquid is evaporated. Spoon mixture into peppers. Bake at 375F for 20-30 minutes or until peppers are soft. Remove from oven. Evenly divide remaining cheese over peppers. Return to oven for 10 minutes, or until cheese is melted and bubbly.

Freezing Directions:

After stuffing peppers, place remaining shredded cheese in quart freezer bag. Label and place inside baking dish. Cover baking dish, label and freeze. TO SERVE: Thaw. *Remove freezer bag of cheese and set aside. Bake at 375F for 20-30 minutes or until peppers are soft. Remove from oven. Evenly divide remaining cheese over peppers. Return to oven for 10 minutes, or until cheese is melted and bubbly.

Servings: 3

**conversion chart image provided by Erik Spiekermann

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This entry was posted on Saturday, March 16th, 2013 at 12:30 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.