Appetizer · beef · Meal Madness

Philly Cheesesteak Stuffed Peppers

It has only been one day since Villanova lost, and with it my dreams of being that 1 in 9,223,372,036,854,777,808 to fill out a perfect bracket was lost with them. Thinking that Villanova was going to make it further in the tournament, I had planned to make a Villanova-inspired recipe for Meal Madness this weekend.

Well, I’m not the best at predicting things, so we’re going to have a few recipes after teams have already lost. That’s okay when the recipes are stuffed with cheese and beef, right? Right.

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Villanova University is apparently located in Philadelphia, so the recipe to make was clear: Philly Cheesesteak. I didn’t want to make a simple sandwich, so I opted for going outside the box a bit. I’ve been smitten with those bags of mini sweet peppers at the grocery store for a while now. Mini peppers + philly cheesesteak stuffing? Now that sounded like a good time.

I forgot to grab some mushrooms (I LOVE mushrooms in cheesesteak sandwiches) but I got most of the key ingredients for a good ol’ fashion cheesesteak: sliced beef (I used London Broil deli meat and it worked perfectly), cheese (cream cheese AND mozzarella) and onions.

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I know mozzarella isn’t the traditional cheese for cheesesteak, but it melts and browns so well in the oven that I had to use it. Plus, I’m lazy. I didn’t feel like grating provolone. Grating can really, well, grate on my nerves. You can use whatever cheese that you like, but I really think mozz is probably the best.

Time for a taste of Philly with flair! You will definitely impress your guests with these stuffed peppers if you’re throwing a March Madness viewing party.

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Philly Cheesesteak Stuffed Peppers

  • Servings: 8-10
  • Time: 30 mins
  • Difficulty: Medium
  • Print

Cheese & beef stuffed sweet mini bell peppers; the perfect appetizer for watching the NCAA tournament.

Ingredients

  • 1/2 lb. deli roast beef (London Broil), chopped into small pieces
  • 1 TBS. olive oil
  • 10 mini bell peppers, sliced in half and seeded
  • 1 yellow onion, diced
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/4 tsp. oregano
  • 3 TBS. marsala wine
  • 3-4 TBS. cream cheese
  • shredded mozzarella, for topping

Directions

  1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium heat. Add onion and saute until tender, about 5-7 minutes. Add chopped roast beef and cook for another 2 minutes.
  2. Remove from heat and stir in pepper, garlic powder, and oregano. Transfer meat mixture to a large bowl and stir in wine and cream cheese. Add more cream cheese to mixture if it isn’t binding well.
  3. Place mini pepper halves on a rimmed baking sheet. Spoon about meat mixture into peppers (about 1-2 tsp. per pepper half). Top with shredded mozzarella.
  4. Bake for 15 minutes or until cheese is melted and browned.

Step-By-Step Instructions

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Preheat oven to 400 degrees. In a large skillet, heat oil over medium heat. Add onion and saute until tender, about 5-7 minutes.

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Add roast beef and cook for another 2 minutes. Remove pan from heat and stir in pepper, garlic powder, and oregano.

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Transfer mixture to a large bowl and add in marsala and cream cheese. Stir until well combined.

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Place sliced pepper halves on a rimmed baking sheet.

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Spoon meat mixture into pepper halves (about 1-2 tsp. per pepper half).

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Top peppers with shredded mozzarella cheese. Bake for 15 minutes or until cheese is melted and browned.

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13 thoughts on “Philly Cheesesteak Stuffed Peppers

  1. Yum! I adore philly cheesesteaks, and this looks like a delicious (and healthier) version that I’ll try soon for sure. 🙂

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