Cheesesteak Bell Peppers - The Surznick Common Room

Tuesday, February 4, 2014

Cheesesteak Bell Peppers

As you know, there are about a bajillion different varieties of stuffed bell peppers recipes floating out there on the internet. Here at the Surznick residence, after cooking and eating our fair share of those, it is safe to say that our hands down favorite is a very simple, quick, and delicious version: Cheesesteak Stuffed Peppers!

Here's what you need:
- 1/2 lb. thinly sliced roast beef (we get ours from the grocery store deli)
- 8 slices provolone cheese
- 2 large green bell peppers
- 1/2 an onion, chopped
- 2 tbsp. olive oil
- 2-3 cloves pressed garlic
- salt and pepper to taste

Here's what you do:
- Preheat oven to 400 degrees.
- Slice peppers in half and remove ribs and seeds.

- Sauté onion and garlic in olive oil over medium heat until caramelized.
- Cut the roast beef into small, dime-sized pieces and cook 5-10 minutes in pan with onions and garlic.
- Line the inside of each pepper half with a slice of cheese.

- Fill each pepper with roast beef/onion/garlic.

- Pour about 1/4 - 1/2 inch of water in the bottom of the pan. This will help soften your peppers as they cook.
- Cover with aluminum foil and bake 15 - 20 minutes.
- Uncover pan and place 1 slice of cheese on top of each pepper.
- Return to oven until cheese is melting/browning as desired.

One of the great things about this recipe is that you can very easily change it to fill your feeding demands. Just remember about 1/4 lb. beef, 1/4 onion, and 4 slices of cheese (or however much cheese you'd like!) for every pepper and you're good to go! We absolutely love this tasty version of a stuffed pepper and we hope you get a chance to try this some day. Be sure to let us know what you think and leave any questions/comments you may have for us below!

Sarah & Nick


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