Tuesday, November 19, 2013

Philly Cheese Steak Stuffed Peppers

We are a pepper people.  Try saying that 3 times fast!  ;)  Anyway, many of the dishes that I prepare include some kind of pepper.  I don't generally use the hot peppers, but I do enjoy bell peppers and banana peppers quite a bit.  This recipe, as you will see, has both.  This particular stuffed pepper recipe has no rice, so it cuts the carbs down a lot as well.

  • 2 bell peppers
  • 1 & 1/2 cup thin-sliced roast beef
  • 1/3 cup diced red onion
  • 1/3 cup sliced mushrooms, drained (from a can or jar)
  • 1/3 cup chopped banana peppers, drained (from a can or jar)
  • 8 slices smoked provolone cheese

Pan Insert to Use:  Base Unit

Servings:  2-4

1.  Preheat grill.  If using the Xpress Platinum, preheat at setting 2.
2.  Spritz pan insert with non-stick spray.
3.  Chop the roast beef into bite-size pieces and set aside.

4.  Combine the red onion, mushrooms, and banana peppers.  Cook in grill for about 9 minutes, stirring every 3 minutes.

5.  Cut peppers in half vertically and remove the stems & seeds.

6.  Combine the cooked veggies and the roast beef.

7.  Line each pepper half with 1 slice of provolone cheese.

8.  Stuff peppers with meat & veggie mixture.

9.  Cook peppers in grill (2 at a time) for 15 minutes with the unit in the closed position.
10.  Place a slice of cheese on top of each pepper and cook for another minute to melt cheese.
11.  Remove peppers from grill and repeat with remaining 2 peppers.