Wednesday, May 22, 2013

Philly Cheese Steak Stuffed Bell Peppers

I saw a picture for Philly Cheese Steak Stuffed Bell Peppers a while ago and thought they sounded quite tasty.  After the success of the Stuffed Enchilada Peppers, I figured I might as well give them a try.  Who knew you could stuff a pepper with so many different things?!

The hubby, baby and I loved these Philly Cheese Steak Stuffed Bell Peppers!  The rest of the kids loved the filling, but are still convinced they don't like peppers.  I will get them to change their minds! :)

4 large green bell peppers, cut in half from stem to bottom with stem and seeds removed
16 thin slices provolone cheese
1 pound deli sliced roast beef, cut into strips
1 pound mushrooms, sliced
1 large onion, sliced
3 tablespoons butter
1 teaspoon salt, or to taste (I like things a little salty, so I used a full teaspoon.  If you don't care as much for salt, use 1/2 teaspoon)

In a large pan, combine onion, mushrooms and butter.  Cook over medium heat until onions and mushrooms are tender.  Drain juices, if needed, and add salt and roast beef.  Stir well and remove from heat.  Place bell pepper halves on a microwave safe plate and cover with plastic wrap (I did 4 halves at a time) and microwave for 2 minutes.  Transfer peppers to a baking sheet and place 1 slice of provolone cheese in each half pepper.  Fill each pepper with roast beef mixture and top with an additional slice of cheese.  Bake at 350 for 20 minutes.

Recipe idea from a picture, actual recipe from The Royal Cook - an original!

Linked on Weekend re-Treat, Strut Your Stuff, Tatertots & Jello, Pinworthy Projects, Party in Polka Dots and Manic Monday.

1 comment:

  1. This sounds so good. It's probably better for me to leave out the carbs :) Thanks for sharing at Sweet & Savory Saturdays #14.

    ~Amber @ Dessert Now, Dinner Later!


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