Monday, October 26, 2015

Philly Stuffed Peppers


Follow Me>>>> Mary King
Philly Stuffed Peppers
1 lb Thinly Sliced Sirloin Steak (or you can use roast beef)
8 Slices Provolone Cheese
4 Large Green Bell Peppers
1 Medium Sweet Onion
1 pound White Mushrooms
3 Tbsp Butter
3 Tbs. Olive Oil Salt and Pepper – to taste
Directions
Slice a thin piece off each pepper lengthwise, remove ribs and seeds.
Slice onions and mushrooms.
Saute over medium heat with butter, olive oil, and a little salt and pepper.
Saute until onions and mushroom are nice and caramelized.
Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes.
Preheat oven to 400F
Add steak to the onion/mushroom mixture and stir to combine.
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
*Note I would pre-roast the peppers so the consistency of them can absorb all the flavors.
~REMEMBER TO SHARE THIS RECIPE WITH FRIENDS AND FAMILY~

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