Philly Cheese Steak Stuffed Bell Peppers
This recipe is super quick, easy, and delicious!
Ingredients:
- 3 Bell Peppers, seeded, ribs removed, and halved
- 1 package of roast beef sandwich meat
- 1 small white onion, finely chopped
- 6 slices of provolone cheese
- Olive oil spray
Directions:
1. Finely chop the onion. Spray sauté pan with olive oil spray and heat onions on medium heat. Lightly season with salt and pepper.*
2. While the onions are heating, seed, remove ribs, and half the bell peppers.
3. Once the onions are fragrant and becoming more tender, pull the roast beef slices into smaller pieces and place in pan with onions.
4. Spray a casserole dish with olive oil spray and preheat oven to 350℉. Place the 6 bell pepper halves in the pan so that they look like 6 bowls.
5. Once the onions have become tender and the roast beef turns a few shades darker, spoon into the bowl-shaped bell peppers and top with a slice of provolone on each pepper.
6. Place the casserole dish into the oven for about 10 minutes, or until the cheese has melted and the bell peppers are more tender.
7. Once the cheese has melted and the peppers are more tender, the peppers are ready to serve.
(They are best served as freshly from the oven as possible)
*Some add mushrooms to the onions in the first step.
1. Finely chop the onion. Spray sauté pan with olive oil spray and heat onions on medium heat. Lightly season with salt and pepper.*
2. While the onions are heating, seed, remove ribs, and half the bell peppers.
3. Once the onions are fragrant and becoming more tender, pull the roast beef slices into smaller pieces and place in pan with onions.
4. Spray a casserole dish with olive oil spray and preheat oven to 350℉. Place the 6 bell pepper halves in the pan so that they look like 6 bowls.
5. Once the onions have become tender and the roast beef turns a few shades darker, spoon into the bowl-shaped bell peppers and top with a slice of provolone on each pepper.
6. Place the casserole dish into the oven for about 10 minutes, or until the cheese has melted and the bell peppers are more tender.
7. Once the cheese has melted and the peppers are more tender, the peppers are ready to serve.
(They are best served as freshly from the oven as possible)
*Some add mushrooms to the onions in the first step.
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