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Monday, March 25, 2013

Munchie Mondays: Philly Cheesesteak Stuffed Peppers

9:15 PM

It's been a while since I've done this feature, I'm not sure what happened.  We've still been eating.  LOL. 

I've made a conscious effort to cook new things. If I'm honest, I could survive off just spaghetti and nachos.  I could make a big pot of spaghetti on Sunday and then eat that until Wednesday when I would make a big pot of taco meat.  Sure that's not a balanced meal, I'm ok with that. 

I came across a recipe for these stuffed peppers and was intrigued.  The recipe was simple enough, and it contained my two favorite ingredients, meat and cheese :-)

Honestly, the meal almost didn't happen because I was eating the filling out of the skillet.  It was that good.

I served it with homemade mashed potatoes.  Ladybug approved!
 

Ladybug approved
 Jethro said it was good, but said it was missing bread.  I'll admit that while I'm not anti-bread, it's not something I think about.  Ever.  He said he needed something to "sop up the juices with", I suggested the potatoes, but apparently that's not the same.  Next time I'll add some crescent rolls. 

Adapted from onceamonthmom.com

Philly Cheese Steak Stuffed Peppers

Ingredients:

  • 3 green bell pepper, halved from stem to bottom and de-seeded
  • 1 pound deli roast beef, sliced thinly
  • 1 Tablespoon olive oil
  • 1 1/2 medium onion, sliced
  • 2 teaspoons garlic, minced
  • 3 ounces mushrooms, sliced
  • 1 cup beef broth
  • 0.5 teaspoon salt
  • 0.25 teaspoon pepper
  • 1 teaspoon steak sauce
  • 2 cups shredded Mozzarella cheese

 

Fresh out the oven

 

Directions:

Place pepper halves in baking dish. Place 2 Tablespoons cheese in each pepper. Heat olive oil in skillet over med-high heat. Add onion and garlic and saute until softened and onions begin to caramelize. Add mushrooms and continue to cook for about 3 minutes, stirring frequently. Add roast beef, beef broth, salt, pepper and steak sauce . Allow mixture to come to a boil. Turn heat to low and simmer until most of liquid is evaporated. Spoon mixture into peppers. Bake at 375F for 20-30 minutes or until peppers are soft. Remove from oven. Evenly divide remaining cheese over peppers. Return to oven for 10 minutes, or until cheese is melted and bubbly.

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2 comments:

  1. This looks good! I gotta try 'em. Hopefully he'll eat them...seems he has an aversion to anything that isn't rice and beans and steak..

    ReplyDelete
    Replies
    1. You've got a picky eater! Jethro will only eat "normal" vegetables. Green beans, corn, broccoli with cheese, otherwise he'll push them around the plate like he's 6. LOL

      Delete

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