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.