I am a big fan of Philly Cheesesteaks, which means I randomly have a craving for them. But, the summer time also has me bikini body conscious. With this recipe I forget the bread and used a green pepper instead—quite possibly one of the most tasty substitutions I've made in a long time!
Here's a shopping tip I learned long ago from grandma: when shopping for your green peppers look for a pepper with 3 bumps on the bottom (rather than 4 bumps). These peppers tend to be sweeter and are better for eating.
PHILLY CHEESESTEAK STUFFED GREEN PEPPER
yield: 6 pepper halves
ingredients
3 green peppers
2 Tbsp. olive oil
1 medium sweet onion, sliced
4 oz. baby bella mushrooms, sliced
2 Tbsp. garlic, minced
2 Tbsp. butter
Salt and pepper, to taste
1 cup shredded mozzarella and provolone cheese blend
3/4 lb. thinly sliced roast beef
6 slices provolone cheese
instructions
- Slice peppers in half lengthwise. Remove seeds and ribs.
- In a large sauté pan, add oil and warm over low-medium heat. Sauté onions until just translucent, about 4 minutes. Add mushrooms, garlic, butter, and salt and pepper. Sauté another 3 minutes, or until the mixture is caramelized.
- Preheat oven to 400 degrees.
- Add thinly sliced roast beef to onion/mushroom mixture. Allow to cook on low heat for about 4 minutes.
- Add shredded cheese. Cook until melted.
- Generously fill each pepper with mixture. Top with provolone slices.
- Bake for 20 minutes or until the cheese on top is golden brown.
- Remove from oven.
- Serve warm (these also make excellent leftovers reheated in the microwave).
