Wednesday, July 16, 2014

Philly Cheesesteak as a Filling.

Philly Cheesesteak as a filling?  Well of course it is, you're thinking; it's a filling in a bread roll.  I've already shown you my version of the sub and how it can also be made into a pizza, so yes, it can be more than just a filling for a sandwich. I've gone and put it inside a bell pepper, baked it in the oven, and created a "yes, you need a fork to eat it" package deal.  How good could it taste?  My hubby answered that by eating both of the ones I made when I tested out my recipe, and then asking if I had anymore for later on.

If you think about it, I've taken the filling, but instead of chopping up the bell peppers to add to the mixture, I've made them into the package.  No bread!  If you really need the bread, go ahead and make some rolls to act as a side dish; you truly won't miss it though.

Philly Cheesesteak Stuffed Peppers


2 large green bell peppers
1 Tbsp olive oil
1/2 cup chopped onions
1/2 tsp ground black pepper
1/2 tsp salt
1 and 1/2 cups chopped cooked beef
1 cup shredded sharp Cheddar cheese


Preheat oven to 375F; spray a one quart baking dish with nonstick spray.

Cut tops off peppers, remove seeds, stem and white pith; set aside.

In a small skillet, medium-high heat, sauté onions until they soften (about 5 minutes); season with salt and black pepper.


On a medium bowl, mix together onions, beef and cheese.  Stuff each pepper with the mixture and put tops on.  Bake for 30 - 40 minutes; until tops just begin to brown.


Makes two servings.

Now, if you really need that bread, make some crusty dinner rolls, fill them with some of the green bell pepper and cheesesteak filling.  There you go, Philly Cheesesteak Sliders!

Mary Cokenour