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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Philly Cheese Steak Stuffed Peppers Recipe

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This recipe for Philly Cheese Steak Stuffed Peppers is from Our Family 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:  
1 pound thinly sliced sirloin steak or deli roast beef
8 slices Provolone cheese
4 large red or yellow peppers
1 medium sweet onion
1 pound mushrooms
3 tablespoons butter
3 tablespoons olive oil
salt and pepper to taste
Directions:
Directions:
Preheat oven to 400º.
Slice a thin piece off each pepper lengthwise, remove ribs and seeds. Slice onions and mushrooms, sauté over medium heat with butter, olive oil and a little salt and pepper, cook until onions and mushrooms are caramelized about 25 minutes. Salt and pepper the steak and sauté in a little olive oil until not pink, about 5 minutes, add steak to onions and mushroom mixture and stir to combine. Line the inside of each pepper with a slice of provolone cheese, fill with meat mixture until they almost overflow, top each pepper with another slice of provolone. Bake for 15 to 20 minutes until cheese on top is golden brown.
Number Of Servings:
Number Of Servings:
4

 

 

 

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