Philly Cheesesteak Stuffed Bell Peppers

So, as I stated earlier, we are going to try a new segment on the blog called Cooking thru Pinterest. Last night was trial #1. The original recipe is from Peace, Love, and Low Carb, and I am going to post the recipe as *I* made it. PLEASE check out her blog as it really is a great read!


My husband and I LOVE meat and we LOVE stuffed bell peppers. The only meal I have ever had though with bell peppers is from my mom, and it was Spanish Rice. I have to admit, I used to HATE it in the pepper because I wasn't a big fan of the bell pepper. I am so glad my taste buds changed.

I grabbed 3 large bell peppers that were pretty uniform in size and shape so they would cook evenly. Then I used steak chunks, Monterrey Jack cheese, fresh sliced mushrooms, and a small yellow onion. I think next time I would stick with the cheese that the original recipe calls for because Monterrey Jack melted too fast and didn't leave a thick cover like I had hoped. So I will leave that in my recipe.

This recipe was a solid winner and one that will be transferred to my Plan to Eat menu planner for a quick grab next time.

Ingredients:
1 lb stewing beef or 1 lbs steak cut into chunks
12 slices Provolone cheese
3 large bell peppers
1 small yellow (or sweet) onion, sliced
1 cup sliced mushrooms
2 TBS butter
2 TBS oil
1 TBS minced garlic
Salt & Pepper to taste

Directions:
1. In frying pan, cook meat completely. Remove from pan and set aside.
2. Using the same pan, saute onion and mushroom slices with the butter, oil, garlic, salt, and pepper. Add the meat back in and simmer for about 5-10 minutes to marinate the flavor.
3. Preheat oven to 400 degrees.
4. Slice the bell pepper in half and remove the insides.
5. Place 1 slice of cheese into the bottom of the pepper, spoon the meat mixture on top, and then top with another slice of cheese.
6. Place on a baking sheet and bake for 15-20 minutes, or until cheese is nice and brown.