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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Eric's Philly Cheese Steak Stuffed Peppers Recipe

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This recipe for Eric's Philly Cheese Steak Stuffed Peppers is from Rennie's River Elementary Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Green Peppers
1 lb. Mushrooms
1 Onion
1 lb. Beef sliced into strips
12 slices Provovone Cheese
1 tbsp. Olive Oil
Salt and Pepper to taste
Directions:
Directions:
Clean the mushrooms and cut each into two slices. Dice the onion and prepare the bell peppers by slicing them in half lengthwise and removing the seeds and membranes. Heat a skillet over medium heat and add some oil. Once the oil is hot, add the mushrooms and sauté them until they are slightly browned, about 5-7 minutes. Then, incorporate the diced onions and continue cooking until they turn golden brown, which should take about 5 more minutes. Remove the mushroom and onion mixture from the skillet and set it aside.

In the same skillet, add the beef and cook it until it's thoroughly browned. Reintroduce the mushroom and onion mixture to the skillet, mixing it well with the beef. Season the mixture with salt and pepper according to your taste.

Now, prepare the bell peppers for stuffing. Place a slice of provolone cheese inside each pepper half. Fill them with the beef and mushroom mixture, then top each stuffed pepper with another slice of provolone cheese. Preheat your oven to 400°F (200°C) and bake the stuffed peppers for 25 minutes, until the cheese is bubbly and lightly browned

 

 

 

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