Tuesday, August 13, 2013

Philly Cheesesteak Green Peppers & Seasoned Cucumbers

Philly Cheesesteak Stuffed Green Peppers
2 Large Green Bell Peppers
1 Small-Medium Sweet Onion
6ozs mushrooms (if desired)
2 Tbs. Butter
2 Tbs. Olive Oil
2 Tbs. Garlic Powder (or Minced Garlic)
Salt and Pepper - to taste
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese

Preheat oven to 400 degrees

Slice peppers in half lengthwise, remove ribs and seeds. Put hollowed out peppers on baking sheet or in an over safe dish and prebake for 5-10 minutes. If you prefer more “crunch” in your pepper, only prebake for 5 minutes (or don’t prebake at all).

Chop onions (and mushrooms, if desired).  Sauté over low-medium heat with butter, olive oil, garlic and salt/pepper in a large pan.  Sauté until onions (and mushrooms) are caramelized (in other words, nice & tan).  This takes around 20 minutes.

 Remove prebaked peppers from the oven and add a slice of provolone cheese to each pepper.  Next add the thin sliced roast beef mixing the onions in with the roast beef and you stuff each pepper.  I overstuff each pepper a bit because the meat will actually shrink during the baking process.  Once all peppers are stuffed, add a slice of provolone to the top of each one.  Place back into oven and bake at 400 for 10-15 minutes.

For a side we had cucumber.  Blah you think?  Not hardly!  Check out this recipe and you’ll be keeping cucumbers in your fridge all the time!

Seasoned Cucumbers
1 Cucumber
1 Tbsp Olive Oil
1 tsp Lemon Juice
2 Tbsp Chili Powder
Salt & Pepper, if desired

Cut the cucumber into slices and then quarter.  Add all ingredients into a bowl and mix.  Refrigerate until chilled.

(Pictures to follow soon)