Thursday, October 18, 2012

Philly Cheesesteak Stuffed Peppers

Every now and then I come across a recipe that I instantly fall in love with and wonder "how have I never thought to make this before now?"
That is where this Philly Cheesesteak Stuffed Pepper comes in... 

(can I get a shout of for Pinterest?  LOVE IT!)

I made this twice in the same month, which is saying a lot for me.  Then again the next week for the neighbors who just had a baby.  And it is 10:40pm and I could eat one right now just from looking at the pictures.  This will forever be a long time member of our family dinners.

Philly Cheesesteak Stuffed Peppers
Recipe modified from Peace, Love, and Low Carb

Crock Pot Italian Beef (Recipe Below)

8 slices Provolone Cheese
2 large bell peppers
1 medium sweet onion
6 oz. mushrooms
2 Tbsp. butter
1 Tbsp. garlic, minced
salt and pepper to taste

Slice onions and mushrooms.
Saute over medium heat with buter, olive oil, garlic and salt and pepper, until caramelized, 25-30 minutes.

Slice peppers in half lengthwise, and remove ribs and seeds.
Line the inside of each pepper with a slice of provolone.
Spoon  onion/mushroom mixture into the pepper halves.
Top with a generous serving of the roast beef, until overflowing.
Top each pepper with another slice of provolone cheese.

Bake at 400 degrees for 15-20 minutes, or until cheese is golden.

Crock Pot Italian Beef
Recipe from Mel's Kitchen Cafe

1 1/2 c. beef broth
1 c. water
2 tsp. salt
2 tsp. pepper
2 tsp. dried oregano
2 tsp. dried basil
2 tsp. onion powder
2 tsp. dried parsley
2 tsp. garlic powder
2 bay leaves
5 lbs. chuck roast

Combine water, broth and seasonings and whisk with a fork.
Place roast in slow cooker and pour mixture over it.
Cover and cook on low for 9-10 hours or on high for 5-6.
When done, remove bay leaves, shred meat and return to crock pot to sit in the juices.

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