Philly Cheese Steak Stuffed Garden Peppers

stuffed peppersHello fellow gardeners! It’s been a while! After a wonderful ten day vacation spent with family on the lake in Tennessee, I came home to TONS of goodies in the garden! My green peppers are flourishing!! Look at these beauties! I’ve been craving a philly cheese steak sandwich but I’ve been anti bread for a while now, only eating it for a cheat meal here or there. So I wanted to create a recipe to fulfill my craving without the crabs! Here it is my friends and quite delicious if I do say so myself! 

Ingredients 

6-8 green peppers

2-4 jalapeño peppers (optional)

1/4 cup of chopped fresh parsley

2 tbsp of olive oil

2 cloves of chopped garlic

2 tbsp of worcestershire sauce

2 large white onions sliced

Fresh mozzarella or provolone cheese

1 lb stir fry steak cut into stripes

Yields: 6 servings 

Directions: 

1. Start by washing, cutting the tops of your peppers and removing the seeds. Set them aside.

2. In a sauté pan add olive oil, sliced onion, chopped jalapeños, steak, worcheshire sauce and parsley. Sauté for 5-7 minutes until the onions are translucent. Stirring occasionally.

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TIP: Your meat should be slightly under cooked. It will continue cooking in the oven and you don’t want it to be overcooked and dry.

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3. Preheat oven to 375 degrees. Stuff a slice of cheese into the bottom of the peppers then add the meat mixture making sure the mixture is about 1/2- 1″ above the top of the peppers and place into a casserole dish.

4. Cover the casserole dish with foil and bake for 35-40 minutes or until the peppers are tender. Then remove from oven and uncover. Place a slice of cheese on the top of each pepper and sprinkle with chopped parsley.

5. Place back in the oven for 5-7 minutes uncovered, allowing the cheese to melt. Serve hot.

This recipe is a simple and tasty way to use those green peppers from the garden. I love growing peppers in the garden! They are a really no fuss crop and yield high amounts of fruit! I hope you enjoy this recipe!

Grow it. Pick it. Cook it. Eat it.

Chantelle

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