Archive, Recipes

Philly Cheese Steak Bell Peppers

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I am back for a new year and ready to cook. I hope that you are all ready for a year of great recipes. I plan to create lots of new tastes as well as update some old classics. Just keep reading to see what I came up with this time.

Like a lot of people, I love a good Philly Cheese Steak Sandwich, and have even shown you how to make one in a previous recipe that you can find here: Philly with a kick However I don’t always care for all of the calories associated with the bread. Let’s face it, that warm bread wrapped around all that seasoned meat and cheese is one of the things that makes a great Philly sandwich but doesn’t always agree with the ole waistline.

With that in mind I decided to set out to find a way to make something that tastes like a good Philly but is a little on the healthier side of things. Step one: Cut out the bread. WAIT… Keep reading. I’m sure you will like this if you just give it a chance.

While I was trying to think of ways to cut out the bread I started thinking of things I like to eat that doesn’t come in a hoagie, bun, biscuit, tortilla, pita or roll. One of the first things that came to mind was stuffed bell peppers. You know the ones. They have seasoned beef, rice and tomato sauce all stuffed in a pepper and cooked to perfection. Well I started thinking, “what if I made a stuffed bell pepper but used the fillings of a Philly Cheese Steak instead”… Guess what? I did it and it came out amazing. So today I am going to show you how to do it as well.

Here is what you should have on hand before getting started: non stick skillet or cast iron skillet, sharp knife and cutting board, spatula, non stick spray, baking sheet. 

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Grocery list

1 Lb Lean ground beef (93 % or higher)

2 large bell peppers

1 yellow onion (diced)

8 oz Philadelphia cream cheese

pickled jalapeno slices (optional)

1 cup shredded cheddar cheese

4 slices provolone cheese

Salt and black pepper

Prep

Cut the two bell peppers in half from top (stem) to bottom. Scoop out all of the seeds and white membrane. Carefully remove and of the stem that may be left. Set the peppers aside.

Medium dice the onion and set aside.

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Cooking 

(preheat the oven to 350 degrees)

Heat your pan to medium high heat and coat with non stick spray. Add the onions and saute until they start to turn clear. Now add the ground beef and brown it. (make sure to get some crunchy bits when browning the beef). Salt and pepper to taste while cooking the beef.

After the beef has been browned reduce the heat to low and stir in the cream cheese until it is completely mixed together.

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Assemble the peppers

Place the four pepper halves on the baking pan and then put one slice of provolone in the bottom of each pepper. Now fill each pepper with the ground beef mixture right to the top.  Cover each stuffed pepper with a quarter of the shredded cheddar cheese and then place several of the jalapeno slices on top of each one.

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Bake

Put these in the preheated oven and bake until the peppers soften up and the edges start to brown. About an hour.

That is all there is to it. Pull these out of the oven and place a plate to serve with whatever side you like. I did steak fries made in an air fryer to cut down on the oil.

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This recipe should fill your craving for a Philly cheese steak sandwich while staying a bit on the healthier side. I hope you enjoy it.

Check back soon for more great recipes.

Thanks for reading,

James

 

 

 

 

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