Directions: |
Directions:Bring 1¼ cups of water to a boil in a small pot
When the water is boiling, add 1 tablespoon of butter, a little salt, and ½ cup brown rice
Cover and reduce heat to a simmer
Simmer for 45 minutes
When there is about 25 minutes left on your rice, season your flank steak with the salt, garlic powder, onion powder, and pepper
Cook your steak until it is medium rare (we grilled ours, but you can cook it anyway you want - broiled, on a grill pan inside, etc...)
Let the steak rest for about five minutes, and then slice it thinly at an angle against the grain
Chop the slices up into bite size pieces and place in a large bowl
Preheat your oven to 375 degrees
Meanwhile, slice the tops off the green peppers and remove the seeds and ribs so you are left with four empty peppers
If any of the peppers wont stand up right, you may need to slice off a small bit from the bottom to make it even
Heat a large saute pan over medium high heat with a little olive oil
Add your onions along with a little salt and pepper and saute until golden brown and translucent
Remove the onions to the same bowl as the steak
When the rice is done cooking, drain it using a sieve to remove any extra water - press down against the rice with the back of the spoon to get all the moisture out that you can
Add the rice into the bowl with the steak and onions
Break your provolone cheese up into pieces and add it to the steak mixture
Stir in the mayonnaise
If your mixture has cooled down and isn't warm enough to melt the cheese, add everything back into the saute pan used to cook the onions
Warm the mixture over high heat for a few minutes until the cheese is melted and everything is evenly combined
Taste and season if needed
Add the four peppers into a baking dish and spoon the mixture into them
Place in the oven and bake for 20 minutes |
This recipe for PHILLY CHEESESTEAK STUFFED PEPPERS is from