Philly cheesesteak meets stuffed peppers in this fantastic recipe that I found on Pinterest. It’s from MyFridgeFood.com here.
- 1 large green bell pepper
- 4 oz deli sliced roast beef
- 4 sliced provolone cheese
- 1/2 sweet onion, chopped
- 3 oz bella mushrooms
- 1/2 tbsp minced garlic
- 1 tbsp butter
- 1 tbsp oil
Preheat the oven to 400 degrees F. Chop the top off of the green pepper and then cut it in half lengthwise. Cut out the membranes and remove the seeds. Set aside.
Chop up the onion and mushrooms and begin cooking them over medium heat in the butter and oil.
Chop up the roast beef. When the onions and mushrooms are browning and caramelized, add the garlic and cook for another minute. Then, add the roast beef and cook an additional 10 minutes or so.
While the roast beef mixture is cooking, get the peppers ready by placing a slice of provolone cheese on the bottom of each one.
When the roast beef mixture is ready, carefully stuff it into the peppers. It may overflow a bit, no big deal – I’ve never had the excess burn in the oven.
Then, top each pepper half with the remaining two slices of cheese.
Bake at 400 degrees F for 15 minutes until golden brown. Adjust the timing accordingly if you wish, depending on your preference for soft or firm stuffed peppers – this timing produces semi-firm.
Makes 2 servings.
I typically serve this with Zatarains Spanish rice, which you add diced tomatoes (undrained) to; I’ve also substituted condensed tomato soup instead.
Wonderful, and very filling dinner.