I haven't really been able to get to the store so I've been making some interesting dishes with items I had on hand. An onion, a few bell peppers, a couple of slices of cold cuts and this was last night's dinner. Soooo good.
Shelly's Philly Cheesesteak Stuffed Peppers3 Green Bell Peppers, stemmed, seeded, and cut in half lengthwise
1 Maui Onion, diced
6 Mushrooms, chopped
6 slices of Roast Beef Cold Cut, chopped
1 Tablespoon Worcestershire Sauce
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/2 cup Cottage Cheese
1/2 cup shredded Cheddar or Colby Jack Cheese, divided use
Olive Oil for sauteing
Preheat the oven to 400 degrees. Place the peppers in a lightly oiled Pyrex casserole dish, season with salt and bake for 25 minutes or fork tender. Remove peppers, drain any water that has expelled from the peppers and set aside. Saute onions and mushrooms till golden. Add roast beef, Worcestershire, salt & pepper. Mix till combined. Combine cheeses (Hold 2 T of shredded back to top) together in a mini food processor till smooth and off heat add them to veggie & meat mixture.
Use an ice cream scoop to spoon mixture into partially cooked pepper halves. Top with remaining shredded cheese. Bake at 400 for 20-25 minutes or until golden.
Depending on the size of your peppers you may have a little extra filling. If you do sprinkle cheese on it and bake it along side the peppers. Leftovers are great nuked for breakfast with an egg.
10 comments:
This looks so yummy! Definately going to try this one.
I love your blog!!! Today I am 5lbs away from being halfway to goal, (85lbs down so far!!) six months out from my surgery so I specifically came seeking something I can cook to celebrate ... and you've come through for me again!
Thank you, Michelle, you are an absolute inspiration. Even on my down days I can log onto here and find something to make me smile.
Shelley, so sorry about your mum. I love her attitude! Reminds me of my mum, she loved halloween & trying to trick the kids.
I reached my goal a few months back & DH will be having his surgery on October 12th. He'll become your newest fan as he does most of the cooking. Thanks for your inspiration.
Barb
Shelly-- I know this may be a silly question, but I'm curious: in this recipe it looks like you're using a 9x13 casserole dish. When you make other casseroles (like the tetrazinni, for instance, or your chicken roll-ups), what size dish do you use to bake it in?
Thank you. Mum's a firecracker She's a firecracker so hating being laid up... me LOL I'd milk it and watch DVD marathons happily ;)
***
Hey Erin, Yeah it was... but you know I never make anything that would make too much of a difference if you were a few inches shorter or deeper... I'd say if it was gonna really change stuff. LOL I'm so not a technical cook ;) Alton Brown I am not.
So sorry to hear about Mum's fall. She really should milk it though! I mean she has a daughter that can cook like nobody's business, I'd be making special requests all day long! Hope she feels better soon.
I've been searching in vain for some canned pumpkin to make those muffins (and maybe even a shake). I even asked one grocer "If you were a can of pumpkin, where would you be?" - and his reply "Not in a store!". He said MAYBE by the end of the month. They don't understand my craving!! Oh well, good things come to those who wait..and wait..and wait!!
Michelle,
OH no!!! I'm so sorry to hear of your Mum's fall. I know we don't "know" her, but through you we all feel so close to her and adore her. Please know that I
(and I suspect hundreds) are praying for her recovery.....
Hugs
Tara from MI
mmmm just fixed this and it was wonderful. Hope your Mom is better. Thanks for the recipes...Your helping me change old eating habits. Four months out of RNY 70 lbs down.
Shelly,
I made this for dinner tonight and it was spectacular!
I have made these a couple of times and they are absolutely delish. I always make a lot if extra filling so I can have it with scrambled eggs! Keep up the great work Michelle your recipes rock!
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