Philly Cheesesteak Stuffed Peppers
This is a healthy twist to the traditional Philadelphia Cheesesteak, which skips the hoagie and cheese-whiz in favor of capsicum, cream cheese and provolone.
2 Capsicum, any color
2 ounces Provolone Cheese, divided in half
½ lbs. Roast Beef, deli cut
1 ounce Cream Cheese
½ c. Scallions, chopped
3 ounce Baby Bellas, finely chopped
¼ c. Beef Broth
½ Tbsp Garlic, minced
Salt & Pepper to taste
Preheat oven to 400 degrees F (200 C).
Slice the Capsicum lengthwise, remove the seeds and ribs, and line each half with half of the provolone cheese. Set aside.
Heat a large sauté pan on medium-low heat. Add the Broth, Garlic, Mushrooms, Scallions, Salt & Pepper. Cook until the onions are tender, about 20 minutes (30 minutes if doubling the recipe). Slice the Roast Beef into thin strips and stir into the onion and mushroom mixture and heat through for about 3-5 minutes. Remove from heat and stir in the cream cheese. Divide the mixture into 4 equal parts.
Stuff each Capsicum half with the roast beef stuffing mixture. Top each one with the rest of the Provolone. Bake for 15-20 min, or until the cheese on top is golden brown.