Garlicky Philly Cheesesteak Stuffed Peppers Food

BEST PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• In a bowl Mix Beef, Salt, Tenderizer and Buttermilk.
• Cover and sit in refrigerator for 2 hours.
• Boil The 4 Bell Peppers for about 10 minutes. Boil Longer if you want the peppers to be a bit softer.
• Heat Oven to 400 Degrees.
• After 2 hours of Marinade, Rinse marinade off meat.
• Then lightly season with Garlic powder, Onion powder, and Black pepper.
• Heat skillet with light olive oil; Pan Sear Meat, Diced Onion, green pepper and mushroom Until done.
• Fill Peppers:.
• 1. Shredded Mozzarella.
• 2. Meat mixture.
• 3. Teaspoon of diced tomatoes.
• Repeat until Pepper is overflowing.
• Place Peppers in a pan that has Walls so they can have support while they cook. Place any left over diced tomatoes in the bottom of pan.
• Cook for 15-20 Minutes, Take out Then place Provolone slice on each then Broil for 1-2 minutes, or until the cheese starts to brown.

PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• Slice peppers in half lengthwise, remove ribs and seeds.
• Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
• Preheat oven to 400*.
• Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
• Line the inside of each pepper with a slice of provolone cheese.
• Fill each pepper with meat mixture until they are nearly overflowing.
• Top each pepper with another slice of provolone cheese.
• Bake for 15-20 minutes until the cheese on top is golden brown.

GARLICKY PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• Preheat broiler to high and place the rack approximately 6" below the broiler.
• Place prepared peppers, cut side down on a microwave safe plate and microwave on high for 2 minutes. Flip pepper halves over, season with a pinch of Dash of Desperation and cook for an additional 1 minute. Peppers should be tender, but still hold their shape. Flip the peppers over on the plate (to allow the steam to finish cooking them) and set aside. **NOTE** When you go to stuff the peppers in the next step, if they are not soft enough for you, you can cook for an additional 45 seconds to 1 min in the microwave.
• Spray large nonstick skillet with nonstick spray and heat over high heat.
• Add the thinly sliced mushrooms to the pan and sauté for 4 minutes until slightly browned. Place mushrooms in a bowl and set aside to keep warm.
• Place the pan back on the stove over high heat. When super hot, add the beef in a single layer, sprinkle with the Garlic and Spring Onion Seasoning and sauté for 1 minute, until steak is brown (or longer if you like your steak more done).
• Add the mushrooms back to the pan and stir to incorporate.
• Divide the beef and mushroom mixture up equally and stuff into the pepper halves.
• Sprinkle each pepper with an equal portion of cheese.
• Place under the broiler for approximately 1 minute until cheese melts and is bubbly.
• Serve immediately.

PHILLY CHEESE STEAK STUFFED PEPPERS

Steps:

• 1. Preheat oven to 400. Slice peppers in half lengthwise, remove ribs and seeds. Spray with nonstick cooking spray, lay cut-side down on cookie sheet and roast in oven for 15 minutes.
• 2. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized, about 20 minutes.
• 3. Slice roast beef into thin strips and add to the onion/mushroom mixture. Cook 5 minutes.
• 4. Line the inside of each pepper with a slice of provolone cheese.When the meat mixture is done, drain in a colander (lined with a paper towel) to get rid of excess oil and water. Fill each pepper with meat mixture. Top each pepper with another slice of provolone cheese.
• 5. Bake for 15-20 minutes until the cheese on top is golden brown.