While most of my recipes are allergy friendly, today's recipe is not because It contains cheese. I'm not allergic to dairy, I'm what the doctor calls lactose intolerant, so I can occasionally eat a small serving of cheese without having to much difficulty. But I hate depriving my family all the time, who have no issues with milk like I do, and decided to surprise them with one of their favorite meals. Philly Cheesesteak Sandwiches, but with a twist.
Gluten does cause me problems, so bread is a big no-no. That's what caught my attention first about this new recipe. It's an awesome alternative to the classic Philly cheesesteak sandwich, with all the flavors of a Philly, but without the bread. My husband was a bit skeptical at first, as he's never cared for stuffed peppers, because they always called for rice as one of the fillings. But he was pleasantly surprised when he tried it and loves this version, which has no rice in sight. So where did I find this amazing recipe? From the blog, Join Us, Pull Up a Chair, which is my assignment for this months Group C reveal of the Secret Recipe Club.
I LOVED my assignment this month. Heather started her blog for the same reason I did. She had stacks and stacks of magazines, pages ripped from magazines and printed out recipes overtaking her office, and she needed a way to organize those recipes. She's a busy woman who works full time, but still enjoys sharing her love of cooking and baking with her kids when she is home. Oh, and she also runs her own business too! I told you she was busy.
What I really enjoyed the most though were her recipes! She has a lot of the same likes as I do it seems in the culinary arena. I had a hard time picking just one recipe to make when I had such delicious sounding foods like Grilled Baby Back Ribs, Zucchini Pasta Roll-ups, Kale Salad with Warm Cranberry Vinaigrette, and Creamy Pineapple Sorbet calling my name.
I ultimately settled on her Cheesesteak Stuffed Peppers. One, because they were drool-worthy, second, fresh bell peppers are at their peak and plentiful right now, and third, they've been on my kitchen bucket list for quite awhile, and it was time to finally get them made and marked off that list.
A Philly cheesesteak isn't complete without lots of ooey gooey cheese, and these peppers have plenty! Fresh bell peppers are sliced in half and stuffed with cheese, sauteed onions and garlic, tender pieces of beef, and topped with more yummy cheese. They make a quick and easy meal you won't soon forget.
I did make a few minor changes to the recipe. I left out the mushrooms due to an allergy, used green onions instead of a regular onion due to heartburn issues, and used olive oil instead of butter to saute the veggies, solely for taste preferences. I also used the whole slice of provolone to line the bottom of the pepper, and topped them with a little mozzarella for a yummy twist.
The taste test verdict? These delicious Philly Cheesesteak Stuffed Peppers got 2-thumbs up from the whole family! Thank you for the delicious recipe Heather, and helping me add another winner to the Secret Recipe Club's recipe index.
Philly Cheesesteak Stuffed Peppers
2 tablespoons olive oil, divided
4 green onions, chopped
2 - 3 cloves garlic, minced (Depending on how much you like garlic. I used 3)
1 pound sirloin steak, cut into small pieces (Kitchen shears are perfect for this)
4 large green peppers, cut in half lengthwise and seeds removed
8 slices provolone cheese
1 cup shredded mozzarella, divided
Sea salt and fresh ground pepper to taste
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper, and arrange the bell pepper halves evenly on the sheet. Set aside.
In a medium saute pan add 1 tablespoon of the olive oil, along with the onions and minced garlic. Season with salt and pepper to taste and saute until the onion is lightly browned and tender, being careful not to burn the garlic. Remove from pan and place in a bowl. Set aside.
To the same pan add the other tablespoon of oil, along with the beef. Season with salt and pepper to taste and saute until completely cooked, stirring occasionally.
Add the onion mixture back to the pan with the beef and stir to combine.
Line each pepper half with a slice of provolone cheese, then divide the meat mixture evenly between the peppers.
Sprinkle each stuffed pepper with 2 tablespoons of mozzarella cheese.
Bake for 15 to 20 minutes, or until the cheese on top has started to brown and peppers are soft.
Serves 4 - 6