Philly Cheese Steak Stuffed Peppers

A good cheese steak is certainly a guilty pleasure of mine.  Feeling so full and gross after devouring one, however, is not something I enjoy.  So, when I came across this recipe, I was excited to put my spin on it.  The dish promised all the flavors of a delicious cheese steak without the guilt.  It did not disappoint!  I enjoyed every last bite of this stuffed pepper.

I did change the recipe up a bit.  I excluded the mushrooms and opted to used thin cut beef round instead of roast beef cold cuts. I also cooked my peppers in the oven first to soften them up a bit (a step I definitely recommend).

Start by preheating your oven to 400°…

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  • Thinly slice a red pepper and an onion.
  • Mince up some garlic.

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  • Cut 4 green peppers in half.

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  • Place the halved green peppers into a baking dish.
  • Drizzle some EVOO over the peppers.
  • Season with some s&p.

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  • Toss to evenly coat.
  • Turn the peppers so that the cut-side is down.

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  • With a paring knife, make a small X on the back of each pepper.

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  • Place the peppers in the oven and cook until tender, about 20 minutes.
  • Remove the peppers from the oven and let cool.

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  • Once cool, turn over so the cut-side is up.

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While the peppers cool, start the filling…

  • Heat a large skillet over medium heat.
  • Add some EVOO.

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  • Then add some butter.

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  • When the butter has melted, add the red pepper, onion, and garlic.

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  • Season with some of the salt and pepper.
  • Cook until tender, stirring occasionally, about 7 minutes.

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  • While the veggies cook, slice 1 package of thin cut beef round.

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  • Season the sliced beef with s&p.

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  • Drizzle some EVOO on top.

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  • Toss the coat evenly.

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  • Push the veggies to one side of the skillet.
  • Add the beef to the other side.

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  • Cook until browned, stirring every now and then.

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  • When the beef is cooked through, stir to mix in the peppers and onions.

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  • Place half a slice of provolone into each of the green peppers.

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  • Spoon the beef mixture into each pepper.

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  • Top with another half slice of provolone.

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  • Bake for 15 minutes until the cheese has melted.

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Enjoy!

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Philly Cheese Steak Stuffed Peppers (serves 4)

 

INGREDIENTS:

  • 4 green bell peppers, cut in half
  • 1 red bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 5 tablespoons extra virgin olive oil, divided
  • 1 pound beef round, thinly sliced
  • 8 slices provolone cheese, cut in half
  • 1½ teaspoons salt
  • 1½ teaspoons black pepper

 

DIRECTIONS:

  • Preheat your oven to 400°.
  • Place the halved green peppers into a baking dish.
  • Drizzle 2 tablespoons of the olive oil over the peppers.
  • Season with some of the salt and pepper.
  • Toss to evenly coat.
  • Turn the peppers so that the cut-side is down.
  • With a paring knife, make a small X on the back of each pepper.
  • Place the peppers in the oven and cook until tender, about 20 minutes.
  • Remove the peppers from the oven and let cool.
  • Once cool, turn over so the cut-side is up.
  • Heat a large skillet over medium heat.
  • Add the butter and the 2 tablespoons of the remaining olive oil.
  • When the butter has melted, add the red pepper, onion, and garlic.
  • Season with some of the salt and pepper.
  • Cook until tender, stirring occasionally, about 7 minutes.
  • When the veggies are tender, push them to one side of the skillet.
  • Drizzle the remaining olive oil over the beef.
  • Sprinkle the remaining salt and pepper onto the beef.
  • Toss to coat evenly.
  • Add the beef and cook until browned, stirring every now and then.
  • When the beef is cooked through, stir to mix in the peppers and onions.
  • Place half a slice of provolone into each green pepper.
  • Spoon the beef mixture into each pepper.
  • Top with another half slice of provolone.
  • Bake for 15 minutes until the cheese has melted.

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