I love stuffed peppers, it’s been fun to test out different ways to stuff them and or even cook them. Whether on the grill, slow cooker or oven, they always come out awesome. This recipe came to me when I was flipping through cookbooks and came across a Philly cheesesteak recipe, had everything I needed except the buns so I thought what the heck- grab a pepper.
Philly cheesesteak already has peppers in it, why not ? Right?
I want to make these on the grill next time though, get the peppers blackened a bit, and ohh so yum!
4 sweet bell peppers cut in half and seeded. Red and green work though green tastes better.
1 tablespoon butter
1 small sweet onion cut into either rings or however you like it
1 cup mushrooms
1 clove garlic minced
About 1 and 1/4 lb of top sirloin steak sliced thin
8 pieces of mozzarella cheese or provolone
Heat the butter in the skillet and add in the onions mushrooms and garlic. Pepper as you heat it, you want the onions to go almost see through, and mushrooms to be tender. Once they are done add in the sirloin and heat through. Mean while preheat your oven to 350. Place your pepper on a baking pan and or in a shallow dish . Once the sirloin is cooked through take helpings of the mixture and place in each side of your peppers. Top it off with cheese. I added a few pickled peppers and even olives to a few to see how it came out, was great. Cook for about 20-25 minutes or until the cheese has melted.
If you wanted you can precook the peppers while the meat is cooking on the stovetop. Just pre- cook for about 10 minutes , if you prefer softer peppers then go about cooking after your meat is ready.