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Saturday, February 16, 2013

Philly Cheese Steak Stuffed Peppers

Total Pin Win!  The hubbie loved it, the kids liked it, it was awfully darn easy to make.  I saw this on Pinterest and here's how I did it...

If you want a "fuller" stuffed pepper, double the amount of corned beef, mushrooms or both.

Philly Cheese Steak Stuffed Peppers
Makes 6 servings

3 bell peppers, halved lengthwise
1 tbsp olive oil
1 onion, peeled and sliced thin
8 oz. mushrooms, sliced thin
8 oz. corned beef, chopped finely (or shaved, if you get it from the deli counter)
2 tbsp sherry, wine, beer or broth
6 slices Jack or Swiss cheese

Cut peppers in half lengthwise, through the core.  Pull out the core, trying to leave as much of the "lip" of the pepper in tact as you can.

Heat oil over medium-high heat in a large skillet.  Add onions and mushrooms and saute until lightly browned, about 10 minutes.  Add chopped beef and cook another 2-3 minutes.  Pour in liquid and scrape up browned bits on bottom of pan.  Set aside briefly to cool.

Divide beef-mushroom mixture into 6 parts and spoon into pepper halves.  If you want to fridge/freeze, wrap  peppers well and be sure to have cheese fridged/frozen as well.

To cook, place peppers (not necessary to thaw) in a shallow pan and cover with foil.  Bake at 400F 20-30 minutes, until heated through (longer if peppers are still frozen).  Remove foil and top with cheese slices.  Bake 15 minutes longer, until cheese is melted and slightly browned.

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