Philly Cheesesteak Peppers
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
3
ingredients
- 3 bell peppers, halved from stem to bottom and de-seeded
- 1 lb deli roast beef, thinly sliced
- 1 tablespoon olive oil
- 1 1⁄2 medium onions, sliced
- 2 teaspoons garlic, minced
- 2 ounces mushrooms
- 1 cup beef broth
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon steak seasoning
- 2 cups mozzarella cheese, shredded
directions
- Place pepper halves in baking dish.
- Place 2 TBSPN cheese in each pepper.
- Heat olive oil in skillet over med-high heat.
- Add onion and garlic then saute until softened and onions begin to carmelize.
- Add mushrooms and continue to cook for about 3 minutes, stirring frequently.
- Add roast beef, beef broth, salt, pepper, and steak seasoning.
- Allow misture 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 to 30 minutes 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.
-
Freezing Directions:
- After stuffing peppers, place remaining shredded cheese in quart freezer bag. Label and place inside baking dish.
- Cover baking dish, label, and freeze.
-
To Serve:
- Thaw.
- Remove feezer bag of cheese and set aside.
- 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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RECIPE SUBMITTED BY
bookwurm320
USA