Philly Cheesesteak Stuffed Bell Peppers

Philly Cheesesteak Peppers 2

Beth found these somewhere and they sounded really, really good.  So we made them and they are really, really, really good.  It’s a step above just-plain-easy so go ahead and try them.  They fit into the Paleo diet (not that we are doing it but I know a lot of people are) and is satisfying as well.  We had them again a week after the first time because they were JUST – THAT – GOOD! 

What you’ll need:
8              oz           Roast Beef – thinly sliced

8              sl.            Provolone cheese

2              LG           Green Peppers

1              med.     Sweet Onion – sliced

8              oz.          Mushrooms – sliced

1              TB.          Butter

1              TB           Olive Oil

1              TB           Garlic – minced

Salt and Pepper to taste

What You Do:
1. Slice Peppers in half lengthwise and remove seeds and ribs

2. Saute onions and mushrooms in butter and olive oil until nice and caramelized (20-25 min.)

3. Pre-heat oven to 400 degrees

4. Slice RB into thin strips and add to pan.  Cook 5 -10 min.

5. Line the inside of each pepper with 1 slice of provolone.  Fill very full with meat mixture.  Top with    Another slice of provolone

6. Bake for 15 – 20 minutes until cheese is golden brown


Philly Cheesesteak Peppers 3


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