Stuffed peppers

Cheesesteak Stuffed Bell Peppers

by

I am a sucker for a good cheesesteak and wanted to recreate this classic to be SCD compliant while using peak-season produce. Well, here it is folks! Behold the stuffed pepper cheesesteak! I have kept the same timeless flavors, but removed the bread and stuffed a pepper instead, and I couldn’t be more thrilled with the results! Sweet bell pepper encompasses caramelized onions, savory steak, and melty ooey gooey cheese for one of the best flavor combinations of all time, in my opinion anyway. Classically the meat of choice for cheesesteak is ribeye. However, top round and flank steak work just as well and will save you a few dollars. Remember to grate your cheese from a block to avoid extra starch and keep SCD compliance. While provolone is the classic topper, I have found Swiss is a good replacement, but either will work fine. If you are not a fan of Swiss, mild cheddar still gives great flavor and that gooey cheese consistency that we all love. If you’re searching for an easy weeknight dinner the whole family will enjoy, look no further, these stuffed cheesecake peppers are a homerun!

Cheesesteak Stuffed Bell Peppers

Serves 4
Prep: 20 min
Cooking: 35 min
Total:  55 min
Beginner

Ingredients:

4 Bell peppers, any color, top cut off, and cored 

1 Bell peppers, any color, cored and sliced

2 Tbsp. olive oil, divided

1 Onion, white or yellow, halved and sliced thin

4 cloves garlic, minced 

1 Lb. steak, sliced thin

⅔ cup cheese, grated from block (Swiss, provolone, or mild cheddar), divided 

Salt, TT

Pepper, TT

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 350°F. Line a sheet tray with parchment paper, set aside.
  3. Clean and core your four bell peppers and place right side up on your lined sheet tray.
  4. Next, core and slice your other pepper, set aside.
  5. Now slice your onions and mince garlic, set aside.
  6. In a large sauté pan add olive oil and bring to medium heat. Add in onions and peppers, sauté until onions start to become translucent and peppers start to soften 8-10 minutes.
  7. Add in garlic, salt, and pepper. Continue to cook for 2-3 minutes, set aside.
  8. Now we will prepare the steak. Heat a separate pan to medium-high heat with the other tablespoon of olive oil.
  9. With a sharp knife carefully slice thin pieces of steak until all steak is cut. Season steak before cooking.
  10. Sear steak for 2-3 minutes, add to pepper and onion mixture.
  11. Next, add half the cheese to your pepper and steak mixture, stir to incorporate.
  12. Now we are ready to assemble our stuffed peppers. Add steak, onion, pepper, and cheese mixture to each pepper, making sure it is filled just to the top.
  13. Bake for 30 minutes or until the outside pepper is soft.
  14. Add the other half of the cheese you grated to the tops and turn the broiler on for about 5 minutes, being careful to watch them as they can burn quickly.
  15. Remove from the oven and serve immediately. Enjoy!  

                                                                                                                                                     

Nutrition Facts: 
Calories- 405
Carbs- 16.2 g
Fat- 27.8 g
Protein- 32.6 g