philly cheesesteak stuffed peppers;

This is one of my all-time favorite stuffed peppers!  While I like other stuffed peppers as well, typically rice and meat and veggies, I think this recipe really lends itself to a yummy ratio.  With other recipes often times I feel overwhelmed by the pepper and run out of filling by the end.  Not so with these!  I think because the peppers are part of the original dish they don’t overpower the dish.

Browning up beef for Philly Cheesesteak Stuffed Peppers @

I love keeping these on retainer with frozen steakumms, however our local grocery store does have shaved beef which is a step up from the frozen slices.  But sometimes I like my low-quality juicy frozen prepared foods.  Using one box of steakumms, supplemented with onions is perfect for 4 medium-small pepper halves.  But I’d always rather have too much filling than not enough.  Just store away any extra meat mixture, and then heat it up and slap it on a roll for the more traditional philly cheesesteak!

Stuffing Philly Cheesesteak Stuffed Peppers @

I also put a layer of cheese on the bottom.  The traditional cheesesteak calls for provolone, but in this case we used swiss.  I’m not a philly cheesesteak snob, and won’t bother debating the actual definition with you, but I do tend to prefer a milder cheese.  But completely up to preference!

Topping Philly Cheesesteak Stuffed Peppers with another layer of cheese @

I wouldn’t necessarily call these “healthy” because they can be somewhat fattening depending on the cut of meat used, but it will still be filed under healthful because of the built-in veggies!  Enjoy, and let me know what you think!

Philly Cheesesteak Stuffed Peppers @

061 - PhillyCheesesteakStuffedPeppers

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