Good Eats: Philly Cheesesteak Stuffed Bell Peppers

Hi bloggers,

Sorry for my MIA absence.... but in the interim between posting recently, I have discovered some fabulous recipes that I can't wait to share!!!  Here is one of my new all-time favorites....

Philly Cheesesteak - Stuffed Bell Peppers

 

The cheese, the delicious taste of one of the greatest sandwiches in the entire world, all without all those carbs in the bread?  Is this too good to be true?  no...it's delicious. 

 

When I stumbled across this recipe on pinterest, I knew I had to incorporate it into our menu.  I was, in all honesty, a little doubtful that this healthier version would satisfy, but nonetheless we tried it.

 

It....was....mouth-wateringly.... phenomenal. 

 

 

Ingredients:

3 green bell peppers

1 package sliced roast beef (sandwich/deli style)

1 Tbsp EVOO

2 cloves garlic, minced

1 c. beef broth

salt & pepper to taste

1 cup shredded mozzarella cheese

1 package sliced white mushrooms

 

 

Assembly:

1. Cut peppers in half, from stem to bottom.  Remove seeds.  (Preheat oven to 375 approximately halfway through this recipe)

2. Spray Casserole dish with cooking spray. Place peppers in the dish.  Place a small handful of shredded cheese in the bottom of each pepper.

3. Heat EVOO in large skillet on medium-high heat.  Sauté onion and garlic for around 15 minutes.

4.  Add mushrooms.  Sauté for an additional 10-15 minutes, until tender and browned.

5.  Shred roast beef slices into strips.  Add to skillet.  Slowly incorporate beef broth and bring the mixture to a boil.  Add salt and pepper. 

6.  Allow mixture to simmer until most of the liquid has evaporated (this took me around 20-25 minutes).  Spoon mixture into the prepared peppers.



7.  Bake peppers at 375 for 30 minutes.  Remove from oven and sprinkle an additional small handful of cheese on top of each pepper.  Return to the oven and bake for another 10 minutes, until cheese is melted and bubbly. 

 



Hints for Prep:

1. When buying your peppers, try to buy ones that have three bumps on the bottom.  These tend to have less seeds and more of the actual pepper, so you get more for your money. :)

2. You can substitute sliced cheese for the shredded on the top layer, but this gets a bit messy because it will melt all over your dish (but you get more cheese on each pepper this way.)

 

 

 

Hope y'all enjoy this one! We loved it!!!

xoxo,

Virginia