Philly Cheese Steak Stuffed Peppers

Philly Cheese Steak Stuffed Peppers

Changes that were made to the recipe from below:

• Recipe Cut in Half
• Only used Mozzarella Cheese
• Browned Roast before stuffing in Peppers

Ingredients:

8 green peppers with tops cut off, and core removed
2 tbsp. olive oil
8 oz. sliced mushrooms
2 medium onions, thinly sliced
1 tsp. coarse salt
1 tsp. coarse ground black pepper
2 lbs. chuck roast, cut into 1/2″ matchsticks or Steak Umm’s
4 c. shredded mozzarella/provolone cheese
1 tsp. garlic powder
8 sliced provolone cheese

Directions:

• Using a paring knife or apple corer, core out a hole in the bottom of each pepper on the lower portion that it sits on. In a large covered Dutch oven, place eight peppers – cut side up. Preheat oven to 350 degrees.

• In a large saute pan over medium heat, add the olive oil and when the oil is shimmering then add the mushrooms and cook until they have released most of their moisture – roughly 5 minutes. Then add onions, salt and pepper. Slice up tops of green peppers and add them to the pan, mixing well to combine. Saute until onions and peppers soften – roughly 3-4 minutes. Remove from heat and let sit for a minute. Add beef to mixture and stir, allow to sit for another minute then add the cheese and garlic powder stirring to combine.

• Using a tongs, stuff each pepper full with the mixture – you will have just enough. Cover with lid and place into the oven for 45 minutes. Remove lid and place a slice of provolone on top of each pepper and place back into oven without the lid. Bake for 5 more minutes. Remove from oven and allow peppers to rest for fifteen minutes before serving. Enjoy!

Recipe Credit: http://www.rosssveback.com/philly-cheese-steak-stuffed-peppers/