Funny story: When my cousin, matron of honor, and best girlfriend were younger (we’re talking 5ish years ago), we decided that no men in our area were worth pursuing, and embarrassingly enough, decided to sign up for free, online, christian dating. I’ll never forget it, because it’s quite possibly the silliest idea we have ever had. We were just so tired of all the deadbeat boyfriends we’d had until that point, that we were willing to try anything to find Mr. Right — little did we know, we just had to wait for our Jarid or her in case, Jared, to find us.
Anyway, Bran & I were support systems for one another. A lot of times, when she would go somewhere to meet up with someone, she would invite me along… you know, to keep her safe… because let’s be honest, there’s nothing more dangerous than a 5’7 ginger
One of these trips took us to Philly…home of the best cheese steaks in the world. Take note, that this time in my life was obviously before I had any idea about nutrition, fitness, or health. Anywho, Mr. Wrong accompanied us to some dive on the edge of town that made the most amazing, greasy, peppered & onioned (yeah, they’re words) cheese steaks that I’d ever had in my life. Truly, unforgettable.
Being that I don’t eat junk anymore, yet I had a hankering for a juicy cheese steak, the other day, I searched out Pinterest (it’s better than Google) and found a recipe for Cheesesteak Stuffed Peppers –it immediately shot to the top of my “to-make” list.
Since it was such a success in our humble abode, I figured it was something worth sharing. Not to mention, it literally took me about 25-30 minutes from start to finish.
Cheesesteak Stuffed Peppers
adapted from Peace, Love and Low Carb
-8 oz. Thinly Sliced Roast Beef (this brand)
-8 Slices Reduced Fat Provolone Cheese (this brand)
-2 Large Green Bell Peppers (I used orange & yellow because it’s all I had)
-1 Medium Sweet Onion
-6 oz. Baby Bella Mushrooms
-1 Tbsp. Brummel & Brown
-1 Tbsp. Wegman’s Basting Oil (olive oil would work, too)
-1 Tbs. Garlic – Minced
-Non-stick cooking spray
-Salt and Pepper – to taste
- Slice peppers in half lengthwise, remove ribs and seeds.
- Slice onions and mushrooms.
- Saute over medium heat with brummel, oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized.
- Preheat oven to 400º
- Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook about 5 minutes.
- Line the inside of each pepper with a slice of cheese.
- Fill each pepper with meat mixture until they are nearly overflowing.
- Top each pepper with another slice of provolone cheese.
- Bake for 15-20 minutes until the cheese on top is golden brown.