It’s dinnertime at the Cammarota household and so once again I’m relying on Pinterest to make sure we have a tasty meal. Tonight I’m trying out a recipe for Philly Cheesesteak Stuffed Peppers because it’s a cheesesteak in a pepper-duh:)
Why let all those (tasty) carbs get in the way of meat and cheese lol.
But before I get to the recipe I feel the need to give a shout out to my sister-in-law Christie for lending me her Canon camera software disk so I can now download these lovely pictures directly to my laptop rather than downloading them to the hubby’s computer (which had the original software installed) then transferring them to mine via a thumb drive-PITA I tell ya!
I used this recipe from Quick & Easy Recipes as my jumping off point and I Made This:
6 Green Bell Peppers
1.5 20 oz boxes Quaker Maid Steaks
10 oz Baby Bella Mushrooms
2 Medium Yellow Onions
18 slices Provolone or American Cheese
2 tbsp EVOO
3 tbs butter
salt & pepper
Preheat oven to 400•
Cut tops off peppers, remove ribs and seeds.
Poke holes in bottom of peppers with toothpicks to allow drainage when cooking later. Arrange peppers on cooking rack in baking pan cut side down. Bake for 20 minutes. Then flip over and bake for 10-15 minutes more. OR in lieu of pre-baking the peppers boil peppers instead.
Meanwhile slice onions and mushrooms. Saute over medium heat with butter, olive oil, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
While peppers, onions, and ‘shrooms are cooking heat large skillet on high heat. When nice and hot add broken up pieces of steak. Cook until no longer pink then drain fat.
Add onion & ‘shoom mix to steak and mix well. Mmmmm
Line each pepper with slice of cheese (a step I forgot and I’m sure will only enhance the deliciousness!!) Then fill with steak, onion, and ‘shroom mix and top with cheese.
Cook for 15-20 minutes or until cheese browns