Philly Cheesesteak Stuffed Peppers
Stuffed peppers are common around the world, though technically our Western idea of what a pepper is, is completely wrong. Peppers like the bell pepper were named mistakenly by royal colonizers of the new world who mistakenly called anything spicy a pepper, based on their familiarity with India's black peppercorn. Their actual name, chile, is of Mexican origin and is actually more of a fruit than a vegetable.
In this recipe we take sliced steaks and veggies, stuff it in a par-cooked sweet pepper with white American cheese, and then bake until gooey perfection. Sound good? It's down right amazing.
- Green Peppers
- Sliced steaks (Steak-Ums)
- Chopped Onion
- Chopped Tomatoes
- Sliced Mushrooms
- American Cheese Slices
- Salt and Pepper
- Preheat oven to 450 F
- Cut tops off peppers, gut, and de-seed.
- Baste peppers both inside and out with oil.
- Bake for 10 minutes.
- Meanwhile, cooks two steaks portions per pepper with onions, and mushrooms on stove-top.
- When cooked, turn off heat and add tomatoes, and mix together, then salt and pepper.
- Remove peppers from oven and line with a slice of American cheese.
- Fill peppers with meat and vegetables, layering additional cheese as you go. Pack down with spoon.
- Once completely full, top with another slice of cheese.
- Reduce oven temperature to 350 F.
- Bake for about 10-15 minutes, or until cheese is browned on top.