This is seriously one of the most mouthwatering and juiciest recipes I have ever made for stuffed Bell Peppers. I have had Philly cheesesteak sandwhiches but I’m not a huge fan of sandwhiches so I improvised.
My husband is always happy when I branch off the usual chicken option for meat 😉
- 3 bell peppers, cut length wise and remove seeds.
- 2 tbs butter, divided
- 1 medium yellow onion, julienned or diced.
- 8 oz mushrooms, sliced
- 8oz package of Roast beef, cut into strips *
- 4 cloves of garlic
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 tsp cumin (optional)
- Pinch of red pepper flakes
- 3/4 cup mozerrela cheese
* This is what I used
Preheat oven to 400
Place peppers in 9×13 in dish and let bake for 10-15min so they start to soften.
While the peppers are baking sautee the onion, garlic, and mushrooms in 1 tbs of butter until caramelized.
Add the meat, spices and the last tablespoon of butter. Sautee until heated through.
Divide mixture evenly amongst the pepper halves and sprinkle the mozerrela cheese on top.
Bake for 10-15min or until cheese is melted and peppers are starting to get golden brown. Let cool for 5-10min and enjoy!
We didn’t have any leftover! They were soooo good! Soooo easy to make and definitely a new favorite.