I swear, I do not mean for posts to take centuries to share. Okay, maybe not centuries, although it sure feels like it. That is partially attributed to the book I am currently reading. It is addicting and spans 90 decades. So yeah, in being caught up in the book, it’s not difficult to see why I say centuries; or at the very least decades. I am however almost finished with it, after which I will provide a breif summary. Exciting I know! 😆.
In the meantime, however I share something better. I will share what I ate the other night! Don’t you just love us millennials, thinking everyone cares about what we ate. I know, it is like, “big deal you’re an adult who found yourself food!” This recipe however is a keeper, and further more worth sharing.
What is the delicious recipe that needs the hash tag “what I ate?” It is the perfect summer recipe. It is the perfect healthy recipe. It is all around perfect. It is Philly Cheesesteak Stuffed Peppers.
This recipe, while not original, was suggested to me by my co-worker and friend, Shanna. Sometime around the Superbowl she mentioned the stuffed peppers she planned to cook. She had found the recipe, via Pinterest. Although I am not sure whose recipe she followed, several great inspirations could have been any of the following: Skinny Mom – Philly Cheesesteak Stuffed Peppers; this one from Food.com written by The Boss – Philly Cheesesteak Peppers; or perhaps this one from Hungry-Girl – Philly Cheesesteak Peppers. Obviously my point is clear, this is hardly a new concept. Yet, when Shanna first shared it, I was fascinated. Seriously, stuffed Peppers and Philly Cheesesteak? Need I say more!
After months and months of reminding myself to try this recipe, I finally had my chance Mother’s Day Weekend. Obviously it was a test run. Fast forward two months and I finally am ready to share! But, what makes this recipe different that the ones I shared above? Simple really, the meat I used.
What is this “mystery meat” that separates my post from the others? I followed this recipe from Baking Bites – Slow Cooker French Dip. Out of everything I have found via Pinterest, this is probably my favorite recipe to date! One day soon I will share it! I swear. Although it is very easy to make. But, today is not about that recipe, today is about …. Stuffed Philly Cheesesteak Peppers.
To begin, preheat your oven to 400 F. Line a casserole dish with aluminum foil. Yes, I am lazy and hate to scrub the cheese off of the dish. If it were a lasagna or any other casserole, I would never dream to line with aluminum foil.
Next, I removed the tops of some green peppers. Leaving the body of the pepper whole, I cleaned out the seeds/membranes.
While the oven continues to heat up, saute your veggies of choice. Now I only added red onions. Other great options however include mushrooms, more bell peppers, and maybe garlic. The meat I am using however was seasoned enough to my preference to omit the garlic.
Then, I moved on to combine the shredded beef (which has the amazing beef broth, french onion soup, and red wine flavor), my sauteed onions, and two slices of provolone cheese which I had diced up.
The next step is tricky, so stay with me. Stuff your peppers. See I told you it is a challenge. Once all your peppers are stuffed and ready to go, place the tops of the peppers back on. Honestly, I do not know if this is necessary. It is however something Yiayia always did when preparing her traditional stuffed peppers. In my silly mind I think, “oh maybe it holds in some moisture!” Who knows, probably not. Anyway, back for approximately 15 to 20 mins.
To finish the peppers, remove the tops and cover with additional cheese. Broil on high until the cheese is bubbly. Last step, enjoy!
- 4 Green Bell Peppers
- 8 to 10 Slices Provolone Cheese
- 2 to 3 Cups Shredded Roast Beef
- Red Onion (optional)
- Mushrooms (optional)
- Bell Peppers (optional)
- Preheat oven to 400 F and line a casserole dish with aluminum foil
- Slice off the tops of the bell peppers (Do not discard). Clean out to remove seeds/membranes
- Dice and saute red onions, mushrooms, and bell peppers
- Combine provolone cheese, roast beef, and sauteed veggies
- Stuff each pepper and cover with the tops of the peppers
- Cook for 15 to 20 mins. (for softer peppers, cook longer)
- Remove tops and cover bell peppers with more provolone cheese and broil until the cheese is bubbly.