Description
One of my most popular recipes is the Philly Cheesesteak Stuffed Peppers recipe. It’s a match made in heaven, pairing steak and cheese, onions and mushrooms with peppers.
Ingredients
- 2 Large Green Bell Peppers
- 2 Tablespoons Butter, Divided
- 2 Tablespoons Olive Oil, Divided
- 8 ounces, weight Beef, Thinly Sliced
- 1 Tablespoon Garlic, Minced
- 6 ounces, weight Baby Belle Mushrooms, Sliced
- 1 Medium Sweet Onion, Sliced
- Salt And Pepper, to taste
- 4 slices Provolone Cheese
Preparation
Preheat oven to 400°F.
Slice peppers in half lengthwise and remove ribs and seeds. Place peppers in the oven to soften for 20 minutes.
Add 1 tablespoon butter and 1 tablespoon olive oil to a large saute pan over medium heat. Cook sliced beef stirring frequently, until browned. Set aside.
Add remaining butter, olive oil, garlic, mushrooms, onions and salt and pepper to the pan and cook over low-medium heat until tender. Add beef and cook for 3–5 minutes until heated through.
Line the inside of each pepper with a slice of cheese. Fill with the meat mixture and top with another slice of cheese.
Bake for 15–20 minutes until cheese on top is golden brown. Broil for final 2 minutes to get the cheese to bubble.
