Food, Savory

Two Tries for Philly Cheese Steak Stuffed Pepper

Lately I’ve been eating a lot of bread. Heard somewhere that’s not great for you or something. So I decided to avoid the many boxes of rice, noodles, pasta, as well as the bread and tortillas in my kitchen. Then I realized that I had no idea what to make for dinner, or how to make my craving for Philly Cheesesteaks come true. So like any good female looking for something to do, I went to Pinterest. (I read somewhere that 80 percent of Pinterest users are women.)

And there it was, like Monty Python’s crew looking for the Holy Grail (except that I didn’t find any rabbits with big, pointy teeth). A picture of a stuffed green pepper. Bingo!

Philly Cheese Steak Stuffed Pepper

Gather:
1 green bell pepper
1/4 cup shredded cheddar cheese
1/4 sweet onion, diced
1 Roma tomato, diced
1/4 pound of flank steak, sliced thin

Preheat oven to 350. Then slice off the top of the green pepper, diced that up. Add diced green pepper and onions to a saute pan, added some thinly sliced beef and cooked until meat is browned.

Toss mixture with diced fresh Roma tomato (my favorite kind cause they don’t get all squishy when you cut them) and some shredded cheese. Scoop into make-shift pepper bowl.

Place on cookie sheet. (Now this is where I went wrong.) Cook on low broil and the magic (or so I thought) of cooking begins.

So when the top browned and the cheese melted, I thought it was done and took it out.

Notice the browned cheese. I thought that meant done. Unfortunately, I opened it up and the pepper was still crisp and kinda cold. So instead of freaking out (which I totally contemplated at first), I put the half I had left back into the oven at 350 degrees for 20 minutes. Turns out if I had done that in the beginning, it would have been cooked through.

But I did end up with this stuffed pepper:

Moral, patience is a virtue. And twice baked peppers isn’t too bad.

 

 

 

 

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