Philly Cheesesteak Stuffed Peppers

It's been quite a couple of days around here. Sunday evening my Mum fell outside on the back patio. Nothing broken thank God but she's bruised up (knee, face, arm) pretty bad, all blue and purple. So the past couple of days have been ice pack and Advil filled. She has a sense of humor about it all and said if she had to fall it should have been closer to Halloween so she could open the door and scare the candy seeking whippersnappers with her "costume."

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 Peppers

3 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.